Easy
4
ServingsBy Brigit Binns
Published 2012
Cook the rice
In a large saucepan, combine the rice,
Assemble the salad
Add the celery, cranberries, walnuts, chopped oranges, and orange juice to the rice. Add the oil and stir with a fork to combine. Season to taste with salt and pepper. Spoon the salad into a serving bowl. Sprinkle with the pomegranate seeds, if using, and serve.
© 2012 All rights reserved. Published by Weldon Owen.