Rice Salad with a Citrus Vinaigrette

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.

Rating:

★★★★★ 3 votes

Comments:

25 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

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
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

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.