Brown Rice Salad With Dates
|Quick cooking brown rice||1 1⁄2 Cup (24 tbs)|
|Lemon juice||7 Tablespoon|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Minced fresh mint||1⁄2 Cup (8 tbs)|
|Minced green onion||1⁄4 Cup (4 tbs)|
|Pitted dates||2⁄3 Cup (10.67 tbs)|
|Mint leaves/Parsley sprigs||4|
Cook rice according to package directions.
In a bowl, mix together rice, lemon juice, olive oil, cinnamon, parsley, mint, and onion.
Finely chop 1/8 cup of the dates and stir into rice; add salt to taste.
Cover and chill.
Mound rice into shallow serving dish.
Remove peel and white membrane from oranges; cut oranges crosswise into slices.
Decorate salad with orange slices, remaining whole dates, and mint leaves.