| 1/3 cup | (40g) walnuts |
| 2 tbsp | (30mL) extra virgin olive oil |
| | Zest from one orange |
| 1/2 cup | (120ml) orange juice |
| 2 tbsp | (30mL) apple cider vinegar |
| 1/2 tsp | (3g) sea salt |
| 1/4 tsp | (1 g) black pepper |
| 1/4 tsp | (.5g) ground nutmeg |
| 4 cups | (800g) cooked brown basmati rice |
| 1/2 cup | (75g) dried cranberries |
| 1 | Jonagold apple, cut into 1/4-inch (1/2cm) pieces |
| 3 stalks | Celery, cut into 1/4-inch (1/2cm) slices |
| 5 | Or 6 pale green celery leaves, chopped |
| 4 sprigs | Parsley, chopped |
Roast the walnuts in a preheated 350 degree F (175 degree C) oven for 5-7 minutes. Chop coarsely and set aside. In a large bowl, combine the olive oil, orange zest, orange juice, vinegar, sea salt, pepper, and nutmeg. Mix well. To this mixture, add the rice, cranberries, apple, celery, and celery leaves. Also add the parsley and chopped walnuts. Toss all together until the salad is well-mixed.
Serve with cream of carrot soup for lunch, steamed greens or as an accompaniment to poached or steamed fish.