Rice, orange and walnut salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Brown rice; (8oz) |
| 2 | larges | Oranges |
| 1 | tablespoon | Cider vinegar |
| 1 | teaspoon | Dijon mustard |
| 1 | tablespoon | Walnut oil |
| 1 | tablespoon | Extra virgin olive oil |
| 1 | tablespoon | Freshly chopped oregano |
| 1 | tablespoon | Freshly chopped tarragon |
| Salt and freshly ground black pepper | ||
| 5 | Salad onions; trimmed and sliced | |
| ; diagonally | ||
| 75 | grams | Walnut pieces; (3oz) |
| 125 | grams | Small strawberries; (4oz) |
| 250 | grams | Tofu; cut into cubes |
| ; (8oz) | ||
Directions
Cook the rice as directed on the pack and allow to cool slightly.
Finely grate the rind from 1 orange into a bowl. Stir in the vinegar, mustard, walnut oil, olive oil, oregano and tarragon. Add seasoning to taste.
Mix in the cooked rice and salad onions, cover and refrigerate until cold.
Peel and segment the oranges, cut each segment into 4 and add to the rice with the walnuts strawberries and tofu. Stir thoroughly and chill until required.
Converted by MC_Buster.
NOTES : A delicious rice salad suitable for vegans. Ideal for summer eating.
Converted by MM_Buster v2.0l.