Orange Rice Salad

• 2 cups cooked, cooled brown rice
• 1⁄2 cup celery, diced
• 3⁄4 cup raisins or other dried fruit
• 1⁄4 cup chopped nuts
• 2 tablespoons vegetable oil
• 1 tablespoon orange juice or vinegar
• 1⁄4 cup parsley, chopped or 1 teaspoon dried parsley
• 3 green onions, washed and thinly sliced
• 1 can (15 ounces) mandarin oranges with juice
• 1⁄4 teaspoon each salt and pepper

Mix all ingredients together in medium-sized bowl.
Chill for an hour to allow flavors to blend.
Refrigerate leftovers within 2 hours.