Rice Salad with Orange and Arugula | CUESA

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Rice Salad with Orange and Arugula


Jamie G. Dougherty, Food & Body Coach

This recipe was demonstrated for CUESA’s Market to Table program on September 22, 2012.

Serves 4 to 6


¼ cup pecans
2 cups brown rice, rinsed, drained, and soaked for 6 to 8 hours
Grated zest and segments of 1 orange
2 teaspoons lemon juice
1 clove garlic, crushed
4 scallions, chopped
¼ cup chopped cilantro
2 handfuls arugula
1 good glug of extra-virgin olive oil
Salt and black pepper, to taste


1.    Preheat the oven to 350ºF. Spread the pecans out on a baking tray and toast for 8 minutes, until lightly colored. Remove from the oven and allow them to cool.

2.    Place 4½ cups water in a saucepan over high heat and add a dash of salt. Bring to a boil. Add the rice, reduce to a simmer, and cook for 30 minutes (45 if the rice is not soaked). Remove from the heat and set aside.

3.    In a large mixing bowl, combine the rice, orange zest and segments, lemon juice, garlic, scallions, cilantro, and arugula. Drizzle with olive oil and add salt and pepper to taste.  Adjust the seasoning if necessary. Top with pecans, serve, and enjoy.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »