Ingredients
2 cups cooked and cooled brown rice
½ cup celery, diced
¾ cup raisins
¼ cup chopped nuts
2 tablespoons vegetable oil
1 tablespoon orange juice
¼ cup fresh parsley, chopped
3 green onions, sliced
1 can (15 ounces) mandarin oranges packed in juice, drained
¼ teaspoon salt
¼ teaspoon pepper
Steps
- Rinse all fresh produce and outside of can of mandarin oranges before preparing food.
- Mix all ingredients together in medium-sized bowl.
- Chill for 1 hour to allow flavors to blend.
- Refrigerate leftovers within 2 hours.
Nutrition Facts |
|
| Serving Size 1 cup (124g) | 8 servings per container |
| Amount per serving | |
| Calories 250 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 330mg | 14% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 9g | 32% |
| Total Sugars 4g | |
| Includes 2g Added Sugars | 4% |
| Protein 12g | |
| Vitamin D 0mcg | 0% |
| Calcium 54mg | 4% |
| Iron 2mg | 10% |
| Potassium 160mg | 4% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 23% Daily Value |
|
UF/IFAS Extension Family Nutrition Program. UF/IFAS Extension Family Nutrition Program Website. Orange Rice Salad. Recipe source: *Adapted from a University of Oregon Food Hero recipe. Available at familynutritionprogram.org. Access date: 09-05-2024.