How do you segment or supreme an orange?

Work over a small bowl to catch the orange juice. I like to use a small serrated knife like a tomato knife. Start by cutting the skin off of the orange and removing all of the white pith. Then, cut between the membranes to remove individual segments, working all the way around. You can watch a video I made demonstrating how to supreme an orange here.

How To Toast The Nuts

Preheat your oven to 350 degrees F. Spread the nuts on a rimmed baking sheet and bake until toasted and fragrant, 6 to 8 minutes. It's as simple as that! Toasted nuts are going to add so much more flavor and warmth to your salad!

Your brown rice salad can be made up to 24 hours in advance! Bring the dish to room temperature for 1 hour before serving, and make sure to stir it well to recombine all of the flavors.

Easy Brown Rice Salad with Cranberries and Orange

Description

This Easy Brown Rice Salad has fresh oranges, dried cranberries and toasted nuts. It is the perfect make-ahead side dish for Thanksgiving, Hanukkah, Christmas or any festive occasion.

Ingredients

Scale

3 cups water
1 ½ cups long grain brown rice
1 teaspoon salt, divided
Juice and zest from 1 lemon and 1 orange
1 shallot, minced
½ cup olive oil
2 teaspoons Dijon mustard
Freshly ground pepper to taste
2/3 cup chopped Italian flat-leaf parsley
2 oranges, segmented *See ingredient note
½ cup toasted sliced almonds or chopped pecans, *See tip
¼ cup dried cranberries or dried cherries
1 ½ teaspoons chopped fresh tarragon

Instructions

Stir water, rice and ¼ teaspoon salt in a medium heavy-bottom saucepan. Set over high heat and bring to a simmer. When it simmers, stir well, cover and reduce heat to maintain a steady gentle simmer (medium low to low depending on your stove.) Simmer covered for 35 minutes. Turn off heat and let sit, covered for 5 minutes.
Whisk lemon juice, orange juice, zest, shallot, oil, Dijon, pepper and the remaining ¾ teaspoon salt in a large bowl.
Stir the hot rice into the dressing and let cool, stirring once or twice, about 30 minutes.
Stir in parsley, orange segments, nuts, cranberries, and tarragon. Serve room temperature or chill.

Notes

Tip: To toast nuts: Preheat oven to 350 degrees F. Spread nuts on a rimmed baking sheet. Bake until toasted and fragrant, 6 to 8 minutes.

Make Ahead: Can be made up to 24 hours in advance. Bring to room temperature for 1 hour before serving, and stir well.

Ingredient note: To segment the two oranges follow my video here. For a shortcut, use 1 small can of Mandarin oranges, drained.

Prep Time: 10 mins
Active Time: 20 mins
Cook Time: 40 mins
Category: Side Dishes
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 3/4 cup
Calories: 260
Sugar: 5 g
Fat: 14 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 4 g

Keywords: Brown Rice Salad, Brown Rice Salad with Cranberries, Healthy Rice Salad, Easy Brown Rice Salad, Brown Rice Salad with Orange, Rice Salad with Cranberries and Orange