Citrus Rice Salad

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citrus-rice-salad

Serves 6

I saw this recipe in one of Giada’s cookbooks and thought it looked amazing and that the flavors would be vibrant and well-blended. It was great and I loved that I made it the day before and served it room temperature for Shabbos lunch.

Rice Salad:
1/2 cup sliced almonds, toasted
4 cups chicken stock
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 cups white or brown basmati rice, rinsed
3/4 cup chopped fresh flat-leaf parsley
1 medium orange, zested
1 lemon, zested
1 cup thinly sliced green onions

Vinaigrette:
1/2 cup extra-virgin olive oil
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons soy sauce
1 tablespoon honey
1-1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper

Directions
For the Rice Salad:
In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 18-40 minutes (depending on the type of rice you are using). Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.

For the Vinaigrette:
In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.

Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.

6 thoughts on “Citrus Rice Salad

  1. Hi,
    Do you still have a way to select the recipe and send it over to “My Recipe Box”?
    Also still hoping we can put recipes in categories in our recipe box to make them easier to find. Thanks so much for all you do!
    Beth

  2. hi this recipe calls for white or brown basmati rice and it says cook till tender about 40 minutes. I think these instructions are for the brown basmati but you dont say what to do with the white basmati- 40 minutes is too long. the instructions on the bag say 15 minutes-is this what we should do-also the ingredients list 4 cups chicken stock and the bag says 3 cups broth so what should we use 3 or 4 cups. should the rice be stiff and seperate or is it softer like for rice pudding. thanks i would like to make this and await your reply

    • Hi, I adjusted the recipe to say 18 – 40 minutes, but the rice should be soft so we use additional liquid in the recipe so it takes longer to absorb. It should be totally absorbed when it is cooked and look like cooked rice (but its very flavorful from the stock). Then follow directions as is.

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