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Orange Rice Salad

TipsNotesVideo: Parsley

Recipe Notes

  • Try adding 2/3 cup diced green peppers or other crunchy vegetables.




2 cups
cooked, cooled brown rice
1⁄2 cup
celery, diced
3⁄4 cup
raisins or other dried fruit
1⁄4 cup
chopped nuts
2 Tablespoons
vegetable oil
1 Tablespoon
orange juice or vinegar
1⁄4 cup
parsley, chopped or 1 teaspoon dried parsley
3 green onions, washed and thinly sliced
1 can
(15 ounces) mandarin oranges with juice
1⁄4 teaspoon
each salt and pepper


  1. Mix all ingredients together in medium-sized bowl.
  2. Chill for an hour to allow flavors to blend.
  3. Refrigerate leftovers within 2 hours.


  • Try adding 2/3 cup diced green peppers or other crunchy vegetables.
Photo of Orange Rice Salad
Prep time: 15 minutes
Chill time: 1 hour
Makes: 5 cups
Nutrition Facts: View Label
Last updated: 07/02/20

4 Comments for "Orange Rice Salad "

I have made this many times with 3rd graders. We prefer to not have the juice from the mandarin orange cans, but the rest we followed the reicpe and loved it!

This is such a great recipe! We used this as our Thanksgiving "stuffing" this year and it was such a refreshing taste. It has bright color and stores well for leftovers. It also scales up really well for sampling at a food bank. I slice the mandarins into thirds so that each bite gets a little bit of orange instead of whole mandarin slices.

Wonderful, very light for summer time.

I really loved this recipe! Vinegar might add some more zest???