Rice, orange and walnut salad

Yield: 4 servings

Measure 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
\N \N Salt and freshly ground black pepper
5 \N Salad onions; trimmed and sliced
\N \N ; diagonally
75 grams Walnut pieces; (3oz)
125 grams Small strawberries; (4oz)
250 grams Tofu; cut into cubes
\N \N ; (8oz)

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.

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