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This recipe courtesy of Cooking Matters®

Brown Rice and Orange Salad

A healthy, affordable dish that's easy to make
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Course: Mains & Sides
Servings: 4


  • 1 cup brown rice
  • 4 small clementines or 1 cup mandarin oranges, canned in juice
  • 3 green onions
  • 1 large lemon
  • 1 cup almonds
  • 1 cup frozen shelled edamame beans
  • 1 cup dried cranberries
  • 1 tbsp honey
  • 1/8 tsp ground black pepper
  • 1/4 cup canola oil
  • 1/4 cup feta or farmer's cheese


  • Cook rice following package instructions. Remove from heat. Let stand covered for 10 minutes. Scoop out into a large bowl to cool. While rice is cooking, prepare rest of salad.
  • Preheat oven to 350°F.
  • Peel clementines and tear into segments. Or, if using canned oranges, rinse and drain.
  • Rinse and chop green onions.
  • Rinse lemon and cut in half. In a small bowl, squeeze juice from both halves. Discard seeds.
  • Slice almonds. On a baking sheet, spread slivered almonds. Bake until golden brown, about 8–10 minutes. Watch closely so they do not burn.
  • Fill a small pot with about 2 inches of water. Bring to a boil. Add edamame. Cook for 3 minutes, or until tender. Drain and set aside.
  • Add clementines or mandarin oranges, edamame, green onions, almonds, and dried cranberries to bowl with rice. Mix together.
  • In a second small bowl, use a fork to whisk together lemon juice, honey, and ground black pepper. While still whisking, slowly drizzle in the oil until a dressing forms.
  • Pour the dressing over the salad. Mix well. Let salad rest at room temperature for 10 minutes so flavors can combine.
  • If using, top with crumbled feta or farmer’s cheese.



  • Edamame are sold in both pod and shelled form. Look for them in the frozen food aisle.
  • If edamame are not found in your store, use any seasonal or frozen veggies like green peas, lima beans, or asparagus.
  • Try different types of toasted nuts, like peanuts or walnuts. Or, try different dried fruit.
  • Use leftover green onions in Mango Salsa, Tabbouleh, Hearty Egg Burritos, or Tuna Boats.
  • This salad is a tasty way to use up leftover brown rice.
  • Serve over a bed of lettuce or raw spinach for a light entrée, or serve a smaller portion as a side dish.

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