| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Salads, Fruits, Breads |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Naval oranges |
| 4 |
c |
Cooked grains, such as brown rice, barley or kamut |
| 1 |
tb |
Grated orange zest |
| 1/3 |
c |
Fresh parsley, minced and tightly packed |
| 1 |
c |
Carrots, shredded |
| 1/2 |
c |
Celelry, finely chopped |
| 1/3 |
c |
Raisins or currants |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Safflower or canola oil |
| 1 |
tb |
Wine vinegar |
| 3 |
tb |
Lemon juice, fresh squeezed |
| 1/2 |
ts |
Sea salt or to taste |
|
|
Freshly ground pepper |
|
|
Lettuce or radicchio leaves |
INSTRUCTIONS
Grate 1 tablespoon zest from oranges (grate with gentle pressure to remove
only the colored part). Set zest aside. Peel oranges and separate into
sections. Set aside about 8 sections for garnish and coarsely chop
remainder. Combine grains, orange zest, chopped oranges, parsley, carrots,
celery and raisins in large bowl. For dressing, combine oils, vinegar,
lemon juice, salt and pepper to taste in food processor or jar. Pulse
briefly or shake well to blend. Pour dressing over grain mixture and toss
until thoroughly blended. Taste and add more salt or lemon juice, if
needed, to perk up flavors. Serve on a bed of lettuce leaves and garnish
with reserved orange sections.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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