Rice Salad with a Citrus Vinaigrette

Kelly Phillips


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


★★★★★ 3 votes

4 to 6
10 Min
45 Min
Stove Top


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


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

How to Make Rice Salad with a Citrus Vinaigrette


  • 1Preheat oven to 350 degrees.Place the almonds on a baking sheet and cook for 5 minutes.
  • 2For 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.
  • 3For 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.
  • 4Pour the vinaigrette over the rice and toss well. Garnish with remaining lemon zest and almonds.
  • 5Serve at room temperature.

Printable Recipe Card

About Rice Salad with a Citrus Vinaigrette

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

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