Rice Salad With a Citrus Vinaigrette
By
Kelly Phillips
@mypassioniscooking
3
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.
Blue Ribbon Recipe
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.
Rating:
★★★★★ 3 votes5
Comments:
Serves:
4 to 6
Prep:
10 Min
Cook:
45 Min
Method:
Stove Top
Ingredients
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RICE SALAD
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1/2 csliced or slivered almonds, roasted
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4 cchicken broth
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2 Tbspolive oil, extra virgin
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1/2 tspsalt
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2 cbasmati rice
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3/4 cfresh chopped parsley
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1lemon, zested
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1 mediumorange, zested
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1 cchopped green onion
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VINAIGRETTE
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1/2 colive oil, extra virgin
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3 Tbspfresh lemon juice
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1/4 cfresh orange juice
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2 Tbspsoy sauce
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1 Tbsphoney
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1 1/2 tspground cumin
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·salt and freshly ground pepper to taste
How to Make Rice Salad With a Citrus Vinaigrette
- Preheat oven to 350 degrees. Place the almonds on a baking sheet and cook for 5 minutes.
- For rice salad: In a medium saucepan, bring the chicken broth, salt, and oil to a boil. Stir in rice. Place lid on the saucepan and reduce to a simmer for 40 minutes or until rice is tender. Let rice sit for 5 minutes then place in a large serving bowl. Fluff rice with a fork. After the rice has completely cooled, add parsley, orange zest, 1/2 of lemon zest, green onions, and 1/4 cup of the almonds. Toss.
- 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.
- Pour the vinaigrette over the rice and toss well. Garnish with remaining lemon zest and almonds.
- Serve at room temperature.
About Rice Salad With a Citrus Vinaigrette
Course/Dish: Rice Sides Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy
