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Brown Rice, Fruit, and Nut Salad for Tu B’Shevat
1-1/4 c. regular raw brown rice
½ c. coarsely chopped pitted dates
½ c. pecan or walnut pieces
¼ c. thinly sliced scallions
2 T. chopped fresh parsley
1-2 t. chopped dried mint leaves
2 T. lemon juice
1 T. vinegar
3 T. olive oil or vegetable oil
¼ t. cinnamon
1/8 t. ground ginger
1 (approx. 11 oz.) can drained mandarin oranges, or 1 c. peeled orange or
tangerine sections
In medium saucepan, bring 2-1/4 c. water to a boil. Add rice, cover tightly,
reduce heat to low and simmer for 35-40 minutes or until all water is
absorbed. Transfer rice to bowl and set aside to cool.
Add to the rice the dates, nuts, scallions, parsley, and mint. In a small
jar, combine the lemon juice, vinegar, oil, cinnamon, and ginger. Pour over
rice mixture and toss with a fork until mixed. Add half of the oranges or
tangerines and mix gently so they do not break. Arrange salad on platter or
in bowl and garnish with remaining oranges.
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