Chopped walnuts add crunch and a rich favour to a brown rice and orange salad, while strawberries give a fragrant and unusual touch, as well as extra juiciness.
ingredients
serves 4
1/2 pound brown rice
2 large oranges, gently scrubbed under warm water
1 tablespoon cider vinegar
1 level teaspoon Dijon mustard
1 tablespoon walnut oil
1 tablespoon virgin olive oil
1 level tablespoon chopped fresh chervil
1 level tablespoon chopped fresh tarragon
Freshly ground black pepper
5 scallions, trimmed and chopped
2/3 cup walnuts, chopped
5/8 cup small strawberries, hulled and cut in half
Chervil sprigs to garnish
method
1. Cook the rice
2. Finely grate the rind from one orange into a large bowl. Stir in the vinegar, mustard, walnut oil, olive oil, chopped chervil and tarragon. Season with the pepper, then mix in the rice and scallions. Cover and leave until cold.
3. Peel and segment the oranges, and cut each segment into four, discarding any pips. Stir the oranges, walnuts and strawberries into the rice. Turn the salad into a serving bowl and garnish with the chervil sprigs.
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