Ingredients Jump to Instructions ↓

  1. 2 lg Naval oranges

  2. Freshly ground pepper

  3. 1/2 ts Sea salt or to taste

  4. 3 tb Lemon juice, fresh squeezed

  5. 1 tb Wine vinegar

  6. 2 tb Safflower or canola oil

  7. 2 tb Olive oil

  8. 1/3 c Raisins or currants

  9. 1/2 c Celelry, finely chopped

  10. 1 c Carrots, shredded

  11. tightly packed

  12. 1/3 c Fresh parsley, minced and 1 tb Grated orange zest

  13. kamut

  14. brown rice, barley or 4 c Cooked grains, such as

  15. 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).

  2. Set zest aside.

  3. Peel oranges and separate into sections.

  4. Set aside about 8 sections for garnish and coarsely chop remainder.

  5. Combine grains, orange zest, chopped oranges, parsley, carrots, celery and raisins in large bowl.

  6. For dressing, combine oils, vinegar, lemon juice, salt and pepper to taste in food processor or jar.

  7. Pulse briefly or shake well to blend.

  8. Pour dressing over grain mixture and toss until thoroughly blended.

  9. Taste and add more salt or lemon juice, if needed, to perk up flavors.

  10. Serve on a bed of lettuce leaves and garnish with reserved orange sections.


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