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Orange Rice Salad

Photo of Orange Rice Salad
Prep time: 15 minutes
Chill time: 1 hour
Makes: 5 cups
Nutrition Facts: View label


2 cups cooked brown rice, cooled
½ cup diced celery
¾ cup raisins or other dried fruit
¼ cup chopped nuts
2 Tablespoons vegetable oil
1 Tablespoon orange juice or vinegar (any type)
¼ cup chopped fresh parsley or 1 teaspoon dried parsley
3 green onions, thinly sliced
1 can (15 ounces) mandarin oranges with juice
¼ 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.
  • No canned mandarin oranges? Use 1 1/2 cups fresh orange pieces (cut bite-sized) and 3/4 cup orange juice.


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

Wonderful, very light for summer time.

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.

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!

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