Rice Salad with a Citrus Vinaigrette

Name: Rice Salad with a Citrus Vinaigrette
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 to 6
Cuisine: American
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

By Kelly Phillips
@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.

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. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

25 Comments

Serves:

4 to 6

Prep:

10 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

How to Make Rice Salad with a Citrus Vinaigrette

Step-by-Step

Preheat oven to 350 degrees.Place the almonds on a baking sheet and cook for 5 minutes.
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.
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.