2 lg Naval oranges
4 cup Cooked grains, such as brown rice, barley or kamut
1 Tbs Grated orange zest
1/3 cup Fresh parsley, minced and tightly packed
1 cup Carrots, shredded
1/2 cup Celelry, finely chopped
1/3 cup Raisins or currants
2 Tbs Olive oil
2 Tbs Safflower or canola oil
1 Tbs Wine vinegar
3 Tbs Lemon juice, fresh squeezed
1/2 tsp Sea salt or to taste
Freshly ground pepper
Lettuce or radicchio leaves


Grate 1 tablespoon zest from oranges (grate with gentle pressure to remove only the colored part). Set zest aside. Peel oranges and separate into sections. Set aside about 8 sections for garnish and coarsely chop remainder. Combine grains, orange zest, chopped oranges, parsley, carrots, celery and raisins in large bowl. For dressing, combine oils, vinegar, lemon juice, salt and pepper to taste in food processor or jar. Pulse briefly or shake well to blend. Pour dressing over grain mixture and toss until thoroughly blended. Taste and add more salt or lemon juice, if needed, to perk up flavors. Serve on a bed of lettuce leaves and garnish with reserved orange sections.