Brown Basmati Rice with Apples and Walnuts | PCC Natural Markets

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Brown Basmati Rice with Apples and Walnuts

Serves: 8

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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.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Toast walnuts in a 350°F (175°C) oven for 5 to 7 minutes. Chop coarsely and set aside.

In a large bowl, combine olive oil, orange zest, orange juice, vinegar, salt, pepper and nutmeg; mix well.

Add rice, cranberries, apples, celery, celery leaves, parsley and chopped walnuts. Toss together until the salad is well-mixed.

Recipe by Mary Martha Shaw, former PCC Cooks instructor


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