Orange Rice Salad

It's always fun to participate in Foodie Friday hosted by Michael at Designs by Gollum. Everyone has such great dishes and often tablesettings too! It's a fun Friday pastime, see what everyone has contributed to Foodie Friday!


This is the orange rice salad that I made for our Light Supper last Friday and served again for luncheon on Saturday. It's easy to do, it's delicious and went so well with the ham. With an oil and vinegar dressing, it's very portable and would make a great picnic salad. Everyone always serves potato salad -- try something different!



I did make a substitution. This is the prairie. Pine nuts are not that common but pecans are so I used them and I felt that the salad was even more perfect with the pecans. Slices of oranges made a great decoration for the salad.
This recipe is from one of my favorite chef's, Anna Pump. From her latest cookbook, Summer on a Plate. It wasn't summer on the prairie -- in fact Saturday, we had snowfall, but this salad was perfect for the casual supper that I had originally fixed it for. It kept well and was wonderful for the next day luncheon.

ORANGE RICE SALAD
adapted from Summer on a Plate by Anna Pump

2 T. olive oil
2 T. butter
2 cups finely chopped onion
1 1/2 cups long grained white rice
1 1/2 cups fresh orange juice
1 1/2 cups water
2 t. salt
2 t. pepper
1/2 cup roasted pine nuts
1 cup finely chopped celery
1/4 cup minced fresh chives or scallion greens

Dressing:

1/4 c. fresh orange juice
3 T. fresh lemon juice
1/4 cup olive oil
1/2 t. sugar
1/2 t. salt
1/2 t. pepper

In a heavy pot over low heat, melt the butter with the olive oil and saute the onions and rice for 5 minutes. Stir often, so it does not brown. Add the orange juice, water, salt and pepper. Cover and cook 15 to 17 minutes or until rice is just tender. Spoon the rice into a large bowl. Fluff it with a fork to separate the grains. Add the pine nuts, celery, and chives (or onions)

Place all the dressing ingredients in a jar with a tight fitting lid and shake well to blend. Pour dressing over the rice and toss gently but thoroughly. Let stand at room temperature before serving.

NOTE: If you want to serve it hot, omit the dressing, add a handful of raisins and serve just after cooking. It's good either way.