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Double Berry Rice
1 cup uncooked brown rice (or whole wheat orzo, bulgur, quinoa or other small whole grain)
cup slivered almonds
¼ cup orange juice
½ teaspoon salt
2 tablespoons olive oil
2 tablespoons finely minced fresh mint
2 tablespoons finely minced fresh flat-leaf Italian parsley
1 cup California Giant Raspberries
1 cup California Giant Blackberries
Prepare rice (or other grain) according to package directions.
While rice is cooking, toast slivered almonds in a small skillet over medium low heat, about 3 minutes. Set aside.
Put cooked rice in serving dish.
Measure orange juice into a small bowl. Add salt. Whisk in olive oil.
Pour orange juice mixture over rice and stir to blend.
Add nuts and herbs to rice mixture.
Gently mix in fresh raspberries and blackberries.
Serve immediately or to serve cold, cover and refrigerate.
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