BROWN RICE SALAD WITH DATES AND ORANGES
4 to 6 servings
Cook or have ready:
- 1 cup uncooked long-grain brown rice or 3 cups cooked
Transfer the rice to a large bowl and toss together with:
- 2 large navel oranges, peeled and separated into segments, then coarsely chopped
- 8 dates, pitted and diced
- 4 green onions, thinly sliced
- (⅓ cup toasted pistachios)
- ¼ cup minced parsley
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- Pinch of red pepper flakes
Serve at room temperature.