Middle Eastern Rice Salad

3 C cold cooked long-grain brown rice
1 - red onion, chopped
1/2 C chopped celery
4 - scallions, minced
1/4 C slivered blanched almonds
2 T fresh mint, chopped
2 T fresh ginger, minced
1 T sesame seeds
1 T parsley, minced
2 - oranges, separated into segments and cut into bite-sized pieces
1/4 C orange juice
2 T fresh lemon juice
1/3 C olive oil
1/2 t hot red pepper flakes
3/4 t salt
1/8 t ground black pepper
6 C torn romaine lettuce

In a large bowl, combine the cooked rice, onion, celery, scallions, almonds, mint, ginger, sesame seeds, parsley, and orange segments. Set aside.

in a small bowl, combine the orange juice, lemon juice, olive oil, red pepper flakes, salt, and pepper, and whisk until well blended. Pour the dressing over the rice mixture and toss gently to combine.

To serve, line plates with the lettuce, and spoon the rice mixture on top.

From Vegan Fire and Spice