Brown Basmati Rice with Apples and Walnuts
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Prep Time: 15 minutes
Yield: 8 servings
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Related recipes: Apples,
Berries, Celery, Citrus, Dairy-Free, Egg-Free, Fall, Fruit, Herbs, Holiday and Festive, Nuts and
Seeds, PCC Natural Markets, Potlucks, Rice, Salads, Side Dishes, Soy-Free, Vegan, Vegetarian
Serve this festive Fall salad with a cream of carrot soup for
lunch or tofu cutlets and steamed greens for dinner. It would also be a good accompaniment to
poached or steamed fish. Try packing leftovers the next day for lunch.
Ingredients
1/3 cup (40g) walnuts
2 Tbsp (30mL) extra virgin olive oil
Zest from one orange
1/2 cup (120mL) orange juice
2 Tbsp (30mL) apple cider vinegar
1/2 tsp (3g) sea salt
1/4 tsp (1g) black pepper
1/4 tsp (0.5g) ground nutmeg
4 cups (800g) cooked brown basmati rice
1/2 cup (75g) dried cranberries
1 Jonagold apple, cut into 1/4-inch (1/2-cm) pieces
3 stalks of celery, cut into 1/4-inch (1/2-cm) slices
5 or 6 pale green celery leaves, chopped
4 sprigs parsley, chopped
Directions
Roast the walnuts in a preheated 350°F (175°C) oven for 5 to
7 minutes. Chop coarsely and set aside.
In a large bowl, combine the olive oil, orange zest, orange juice,
vinegar, sea salt, pepper, and nutmeg. Mix well.
To this mixture, add the rice, cranberries, apple, celery, and celery
leaves. Also add the parsley and chopped walnuts.
Toss all together until the salad is well-mixed.
Recipe by Mary Martha Shaw
Nutrition Facts
Calories: 310
Total Fat: 9g (Saturated Fat 1.5g)
Cholesterol: 0mg
Sodium: 190mg
Total Carbohydrate: 54g (Dietary Fiber 4g, Sugars 10g)
Protein: 6g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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