Orange Vinaigrette Brown Rice Salad Recipe

Directions

In a large saucepan combine rice and water. Cook over high heat until mixture boils. Reduce heat to low, cover and cook for 45 to 60 minutes or until rice has absorbed all liquid.
Meanwhile, in a small bowl whisk the orange juice, oil, balsamic vinegar, honey, orange zest and salt. Pour dressing over hot cooked rice and mix well. Cover and chill until cold.
Just before serving stir the spinach leaves, oranges and onion into the rice mixture.

Reviews (27)

RUBES1

Oct. 23, 2004

"I don't know how the original recipe would have come out, but w/ the way mine came out, I'd give it 5-stars! I made some minor adjustments: 1)I added in a clove of garlic as another reviewer recomme..." See morended- it was strong at 1st, but great the next day, just right. 2)Secondly, after tasting the salad, I felt it was too "vinegary," (like another reviewer found it to be), so I added in another tbsp or 2 of oil & some more OJ (about 2-3 tbsps). An alternative would be to cut back on the vinegar to begin w/, to about 1/2 the amount. 3)The recipe says to stir in the spinach, onion & oranges right before serving, but the next day, after having sat in the dressing, the salad tasted sensational- MUCH better! The 1st day I would have given it 3-4 stars, but the second day I'd give it 5! The spinach leaves & rice really soak up the flavor. This is definitely a salad that's better to make the night before serving. I also added in some diced cooked chicken breast I had leftover from the night before & made it into a whole meal. That was delicious! I've submitted a photo of this recipe. Hope they approve it & post it."

HATS1

Jan. 17, 2004

"I MADE THIS SALAD FOR A LADIES LUNCHEON AND IT RECIEVED RAVE REVIEWS. I COOKED THE RICE IN SWANSON'S VEGETABLE BROTH AND ADDED DRIED CRANBERRIES FOR COLOR. WOULD MAKE THIS AGAIN IT IS A WINNER...." See more"