Juicy navel oranges team up with crunchy fennel, slivered almonds, and brown rice to make this salad a standout addition to a meal, or a great portable lunch on the go.
The addition of fresh mint keeps this mid-winter salad bright.  Use your best olive oil and freshly ground black pepper to add other layers of flavor.

Orange Fennel Rice Salad

1 cup raw slivered almonds, toasted and cooled
2 cups cooked and cooled long grain brown rice (1 cup raw rice = 2 cups cooked rice)
2 large navel oranges, peeled and cut up into bite size chunks
1 large fennel bulb, root end removed, cut into bite size chunks
1/4 cup best quality extra virgin olive oil
3/4 tsp. sea salt
juice of 1/2 lemon
1/2 tsp. freshly ground black pepper
1/4 cup minced fresh mint

Simply toss all the ingredients together in a salad bowl.  Taste and adjust for salt and pepper.  Serve at room temperature.  Store in the refrigerator.  Makes a great packable lunch the next day.