Brown Basmati Rice with Apples and Walnuts
Serves: 8
Prep Time: 15 minutes
Total Time: 15 minutes
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.
Calorie: 235, Proteins: 4 g, Total Fat: 8 g, Fiber: 3.50 g, Sugar 14 g.
Preparation
Roast the walnuts in a preheated 350°F (175°C) oven for 5 to
7 minutes. Chop coarsely and set aside.
In a large bowl, combine the olive oil, orange zest, orange juice,
vinegar, sea salt, pepper, and nutmeg. Mix well.
To this mixture, add the rice, cranberries, apple, celery, and celery
leaves. Also add the parsley and chopped walnuts.
Toss all together until the salad is well-mixed.