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Rice Salad with Almonds and Raisins

Yield: 12 servings. 1/2 cup each.



2 cups brown rice
1 tablespoon trans-free margarine
1/2 cup slivered almonds
1 cup golden raisins
1/2 cup cider vinegar
1 garlic cloves, crushed
1 tablespoon Dijon mustard
4 ounces orange juice
¼ cup brown sugar
2 tablespoons olive oil
3 cups romaine lettuce

Cook brown rice according to package directions (add 4 cups of water and cook for 30 minutes).

Heat a large nonstick skillet over medium-high heat. Saute the almonds in the margarine. Add the rest of the ingredients except the lettuce and bring to a boil. Lower heat to simmer and simmer briefly, about 1 minute.

Combine the cooked rice with the cooked liquid. Serve over a bed of romaine.