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.