Rice Salad
1 1/2 cups brown rice
1 1/2 cups shredded carrots
1/4 cup dried cranberries
1/4 cup diced walnuts
1 can mandarin oranges, drained
Oil-free dressing of choice (I used Maple Grove Farms Strawberry
Balsamic - Albertsons)
In a large saucepan combine rice with 3 1/2 cups water and a pinch of
salt. Bring to a boil. Cover and cook over low heat 30 min.
Sprinkle carrots over top, cover and cook 10 min or until rice is
tender. Cool. Transfer to a bowl. Add cranberries, walnuts and
mandarin oranges and mix gently. This can be served warm or cold.
1 1/2 cups shredded carrots
1/4 cup dried cranberries
1/4 cup diced walnuts
1 can mandarin oranges, drained
Oil-free dressing of choice (I used Maple Grove Farms Strawberry
Balsamic - Albertsons)
In a large saucepan combine rice with 3 1/2 cups water and a pinch of
salt. Bring to a boil. Cover and cook over low heat 30 min.
Sprinkle carrots over top, cover and cook 10 min or until rice is
tender. Cool. Transfer to a bowl. Add cranberries, walnuts and
mandarin oranges and mix gently. This can be served warm or cold.