Ingredients Jump to Instructions ↓

  1. 2 lg Naval oranges

  2. 4 c Cooked grains, such as - brown rice, barley or - kamut

  3. 1 tb Grated orange zest

  4. 1/3 c Fresh parsley, minced and - tightly packed

  5. 1 c Carrots, shredded

  6. 1/2 c Celelry, finely chopped

  7. 1/3 c Raisins or currants

  8. 2 tb Olive oil

  9. 2 tb Safflower or canola oil

  10. 1 tb Wine vinegar

  11. 3 tb Lemon juice, fresh squeezed

  12. 1/2 ts Sea salt or to taste Freshly ground pepper Lettuce or radicchio leaves

Instructions Jump to Ingredients ↑

  1. Grate 1 tablespoon zest from oranges (grate with gentle pressure to remove only the colored part). Set zest aside. Peel oranges and separate into sections. Set aside about 8 sections for garnish and coarsely chop remainder. Combine grains, orange zest, chopped oranges, parsley, carrots, celery and raisins in large bowl. For dressing, combine oils, vinegar, lemon juice, salt and pepper to taste in food processor or jar. Pulse briefly or shake well to blend. Pour dressing over grain mixture and toss until thoroughly blended. Taste and add more salt or lemon juice, if needed, to perk up flavors. Serve on a bed of lettuce leaves and garnish with reserved orange sections. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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