Minted Brown Rice Salad
|Brown rice||2 1⁄2 Cup (40 tbs) (cooked and hot)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||2 Teaspoon|
|Fresh parsley||1⁄2 Cup (8 tbs), minced|
|Fresh mint||1⁄2 Cup (8 tbs), minced|
|Green onions||1⁄4 Cup (4 tbs), thinly sliced|
|Dates||1⁄2 Cup (8 tbs), finely chopped|
Combine hot rice, lemon juice, oil, parsley, mint, onions, dates and salt in large bowl.
Stir to completely blend.
Cover and refrigerate until thoroughly chilled.
Mound rice in a chilled, shallow serving dish.
Peel oranges; slice crosswise.
Decorate rice salad with the orange slices.