RICE SALAD WITH A CITRUS VINAIGRETTE

Rice Salad With a Citrus Vinaigrette image

Provided by Kelly Phillips

Time 55m

Number Of Ingredients 18

RICE SALAD
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
VINAIGRETTE
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

Steps:

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. Let rice sit for 5 minutes then place in a large serving bowl. Fluff rice with a fork. After the rice has completely cooled, add parsley, orange zest, 1/2 of lemon zest, green onions, and 1/4 cup of the almonds. Toss.
3. 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.
4. Pour the vinaigrette over the rice and toss well. Garnish with remaining lemon zest and almonds.
5. Serve at room temperature.