Rice Salad with a Citrus Vinaigrette

Kelly Phillips

By
@mypassioniscooking

This is an incredible salad to serve with grilled Tilapia on a hot summer day or on a cold winter day. You don't have to worry about keeping it cool or warm.


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Comments:

Serves:

4 to 6

Prep:

10 Min

Cook:

45 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This delicious salad was a wonderful surprise to the entire Crew... surprising in that we all agreed on how good it is! Great choice for a picnic or potluck.

Ingredients

RICE SALAD

1/2 c
sliced or slivered almonds, roasted
4 c
chicken broth
2 Tbsp
olive oil, extra virgin
1/2 tsp
salt
2 c
basmati rice
3/4 c
fresh chopped parsley
1
lemon, zested
1 medium
orange, zested
1 c
chopped green onion

VINAIGRETTE

1/2 c
olive oil, extra virgin
3 Tbsp
fresh lemon juice
1/4 c
fresh orange juice
2 Tbsp
soy sauce
1 Tbsp
honey
1 1/2 tsp
ground cumin
salt and freshly ground pepper to taste

Directions Step-By-Step

1
Preheat oven to 350 degrees.Place the almonds on a baking sheet and cook for 5 minutes.
2
For rice salad:
In a meduim sauce pan, bring the chicken broth, salt and and oil to a boil. Stir in rice. Place lid on sauce pan and reduce to a simmer for 40 minutes or until rice is tender. Let rice sit for 5 minutes then place in large serving bowl. Fluff rice with fork. After rice has completely cooled, add parsley, orange zest, 1/2 of lemon zest, green onions and 1/4 cup of the almonds. Toss.
3
For the vinaigrette:
In a blender combine olive oil, orange juice, lemon juice, soy sauce, honey and cumin. Blend until smooth. Season with salt and fresh ground pepper.
4
Pour the vinaigrette over the rice and toss well. Garnish with remaining lemon zest and almonds.
5
Serve at room temperature.

About this Recipe

Course/Dish: Rice Sides, Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #almonds