Orange Rice Salad



It’s amazing how much trust is involved in cooking for groups of people.  Individuals allow a complete stranger to set comestibles before them that will soon become a part of their bodies, ingested and integrated into their cells.  How crazy is that?  I am humbled by the confidence that is given to me.  The palette is the flavors and colors of the harvest, then it is activated to become a living part of the willing recipient.  This art may not last long but it certainly is intimate.  Wow.




Last weekend I cooked for around 120 people who were gathered at beautiful Camp Tahigwa in the Driftless region for the purpose of singing.  Night and day, they exercised their right to vocalize and harmonize and be a part of a group.  I fed them meals and they fed me serenades, it was a good match.


This was one of the salads I made for the weekend partakers and they seemed to like it so here it is.  It will be another test of your taste-and-adjust abilities that you’ve been developing because I have no idea of measurements…all I know is that is was pretty darn tasty.  Swimming in the slurry of the busy catering season I don’t have time to make it again so I’m giving you the basics and I have total faith that you can take it from here!  You can do it.  I know you can.  Taste and adjust. 


¡buen provecho!



Orange Rice Salad

Prep Time: 15 minutes   Cook Time: 45 minutes for the rice


Mix together in a bowl: 

5 cups cooked long grain Brown Rice

1/3 – 1/2 cup Raisins

1/3 – 1/2 cup Sunflower Seeds

1/3 – 1/2 cup Celery, chopped

1/4 cup Parsley, chopped

1/4 cup Green Onions, chopped

1/4 cup Fresh Mint, chopped

1/4 cup Orange Juice Concentrate

1/4 cup Olive Oil

1 teaspoon Cinnamon—-to taste

Salt to taste

TASTE AND ADJUST!    These measurements are just guidelines. 



A bowl by Steve Tamari when he was a student at Scattergood School with a spoon by the now officially retired Frank Wright, another good match.


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