Recipes from Our Volunteers

Brown Rice and Orange Salad

From Chef Scott Houghton, Executive Chef, Black Entertainment Television and Share Our Strength's Operation Frontline Volunteer, Washington, DC

Fresh, frozen, canned and dried fruits and vegetables all count towards your daily recommended servings…and there’s some of each in this delicious and colorful salad.

Serves 12, 1/2 cup per serving

Calories: 220; Total Fat 11g; Sat. Fat 1g.
Sodium 400mg; Carbohydrates 27g; Fiber 2g; Protein: 4g.

Ingredients

  • 2 cups water
  • 1 Tablespoon olive oil
  • 2 teaspoons salt
  • 1 cup brown rice
  • 1 cup slivered almonds
  • 1 cup edamame beans
  • 1 cup Mandarin oranges, canned in light syrup
  • 3 green onions
  • 1 cup dried cranberries
  • 1/4 cup lemon juice
  • 1/4cup sugar
  • 1/8 teaspoon pepper
  • 1/4cup canola oil

Optional Ingredient

  • 1/2 cup feta cheese

Directions

  1. Preheat oven to 350˚F.
  2. In an oven-safe pot with a lid, bring water, oil, and salt to a boil.
  3. Stir in brown rice, cover, and place directly into the oven and cook for 50 minutes, or until fluffy and soft.
  4. Let rice stand covered for 10 minutes then scoop rice out onto a large plate to cool.
  5. Spread slivered almonds on a lightly greased baking sheet. Salt lightly and bake about 10 minutes or until almonds golden brown.
  6. Fill a sauce pan with about 2 inches of water and bring to a boil.
  7. Add edamame to boiling water and steam for 3 minutes or until tender. Drain and set aside in refrigerator to chill.
  8. Drain Mandarin oranges and reserve juice.
  9. Dice onion.
  10. Mix Mandarin oranges, dried fruit, edamame, green onions, and almonds with rice.
  11. In another bowl, whisk together lemon juice, sugar, half of the Mandarin juice, and pepper. While still whisking, slowly drizzle in the oil until a dressing forms.
  12. Pour the dressing over the salad and mix well. Let salad rest at room temperature for 10 minutes to allow flavors to combine.
  13. Top with feta cheese, if desired.

Chef’s Tips

  • Try different varieties of toasted nuts, blanched and chilled vegetables, or cooked beans.
  • Substitute raisins or other dried fruit for dried cranberries.

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