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 Tablespoon honey
1/8 teaspoon ground black pepper
1/4 cup canola oil
1/2 cup feta or farmers cheese
2 small bowls
Medium pot with lid
1. 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.
2. Preheat oven to 350F.
3. Peel clementines and tear into segments. Or, if using canned oranges, rinse and drain.
4. Rinse and chop green onions.
5. Rinse lemon and cut in half. In a small bowl, squeeze juice from both halves. Discard seeds.
6. Slice almonds. On a baking sheet, spread slivered almonds. Bake until golden brown, about 8-10 minutes. Watch closely so they do not burn.
7. 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.
8. Add clementines or mandarin oranges, edamame, green onions, almonds, and dried cranberries to bowl with rice. Mix together.
9. 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.
10. Pour the dressing over the salad. Mix well. Let salad rest at room temperature for 10 minutes so flavors can combine.
11. If using, top with crumbled feta or farmers cheese.
Edamame are sold in both pod and shelled form. Look for them in the frozen food aisle. If you can only find them in pod form, remove beans from the shells after cooking. You will need about 1 (10-ounce) bag frozen pods to yield 1 cup shelled beans. If edamame are not found in your store, use any seasonal or frozen veggies like green peas, lima beans, or asparagus
More About Onions
How to Select
Choose onions that are firm and dry with bright, smooth outer skins.
How to Store
Before storage, onions should be dry, with papery skin and shriveled roots. Store whole onions in a cool, dark, well ventilated place for use within 4 weeks. Refrigerate cut onions in a tightly sealed container for use within 2-3 days. Discard, or trim and cook, any bruised onions. Long term: Braid and hang upside-down, store in bags with some holes for ventilation in cold, dry place at 32-40 degrees. Can last up to 8 months. Do not freeze.
How to Prepare
Rinse. Trim off ends. Remove dry, papery skin. Cut in half. Peel away thick outer layer. Chop or slice. Eat raw: Sweet and red onions are milder and can be added to salads and sandwiches. Eat cooked: Yellow and white onions are stronger and great for cooking. Saut, stir-fry, microwave, steam, boil, or braise. Add to soups, sauces, casseroles, dips, and vegetable, pasta, rice, and meat dishes.
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