Citrus Grain Salad

This grain salad is built around cooked brown rice tossed with chopped fresh oranges, orange zest, shredded carrots, celery, raisins, and parsley in a bright citrus vinaigrette. It’s a no-cook assembly (assuming the grains are already cooked) that works as a light lunch or a side for grilled chicken or fish.

Orange zest does more than the orange sections here. The oils in the zest carry a concentrated citrus punch that the fruit flesh can’t match. Grating with gentle pressure gives you the flavorful colored layer without the bitter white pith underneath.

The dressing blends olive oil and canola oil together, which is a smart move. Olive oil brings flavor, canola brings a neutral backdrop that keeps the dressing from tasting too heavy or grassy. White wine vinegar and lemon juice provide a double hit of acid that wakes up the mild brown rice.

Kitchen Tips

• Use day-old cooked rice. Freshly cooked rice is too soft and sticky for a cold salad. Chilled rice has a firmer, chewier texture that holds the dressing better.
• Taste the dressed salad before serving and adjust with more lemon juice or salt. Cold salads need more seasoning than you think because chilling mutes flavors.
• Toss thoroughly so the dressing reaches every grain. Brown rice is dense and the dressing won’t penetrate without a good mix.

Variations

• Mixed grain: Use a blend of cooked barley, quinoa, and farro instead of all brown rice for more texture variety.
• Dried cranberry swap: Replace raisins with dried cranberries for a tarter, more colorful salad.