Title: Citrus grain salad
 Categories: Salads, Fruits, Breads
      Yield: 4 Servings
 
      2 lg Naval oranges
      4 c  Cooked grains, such as
           - brown rice, barley or
           - kamut
      1 tb Grated orange zest
    1/3 c  Fresh parsley, minced and
           - tightly packed
      1 c  Carrots, shredded
    1/2 c  Celelry, finely chopped
    1/3 c  Raisins or currants
      2 tb Olive oil
      2 tb Safflower or canola oil
      1 tb Wine vinegar
      3 tb Lemon juice, fresh squeezed
    1/2 ts 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.