Baked Rice Summer Salad
- 2.5 cups brown rice
- 1.5 cups liquid
- 2 Tbsp olive oil
- 2 oranges
- 1 Tbsp honey
- Handful raisins
- Handful almonds
- 2 shallots or scallions
- 1/2 lb salad greens
Visit Massa Organics for a slew of creative recipes using their delicious organic brown rice.
Contributed by: Nicole Zahm
Source: SCCFM Weekly Newsletter
- Using a ration of 2.5 to 1.5 (liquid:rice) heat liquid be it water, chicken broth, canned tomatoes or other. Put rice, salt and 1 spoon butter or olive oil into an ovenproof baking dish. Add heated liquid and cover with tight fitting lid or aluminum foil to seal so it steams.
- Bake at 375 degrees for an hour or so. The rice will come out cooked even and a bit chewy.
- Let cool and use your preferred portion to mix with orange zest and juice, 1 spoon olive oil, honey, sliced oranges, raisins, chopped almonds and thinly sliced shallots or green onions.
- Serve over greens. Use leftover rice for various dishes in the coming days.