Real Recipes From Real Home Cooks ®

rice salad with a citrus vinaigrette

★★★★★ 3
a recipe by
Kelly Phillips
Milton, FL

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 @kitchencrew
★★★★★ 3
serves 4 to 6
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For rice salad with a citrus vinaigrette

  • 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
  • 1
    lemon, zested
  • 1 md
    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

  • 1
    Preheat oven to 350 degrees. Place the almonds on a baking sheet and cook for 5 minutes.
  • 2
    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.
  • 3
    Let rice sit for 5 minutes then place in a large serving bowl. Fluff rice with a fork and cool completely.
  • 4
    After the rice has completely cooled, add parsley, orange zest, 1/2 of lemon zest, green onions, and 1/4 cup of almonds. Toss.
  • 5
    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.
  • 6
    Pour the vinaigrette over the rice and toss well.
  • 7
    Garnish with remaining lemon zest and almonds. Serve at room temperature.