RICE SALAD WITH ORANGES, OLIVES, AND ALMONDS

RICE SALAD WITH ORANGES, OLIVES, AND ALMONDS image

Categories Salad

Yield 6-8 people

Number Of Ingredients 15

For Boiled Rice
1 1/2 cups long grain white rice or basmati rice
1 1/2 teaspoons table salt
For Salad
2 tablespoons olive oil
1 small clove garlic , minced (about 1/2 teaspoon)
1/4 teaspoon grated orange zest
1 tablespoon orange juice from 1 small orange
2 teaspoons sherry vinegar
1 teaspoon table salt
1/2 teaspoon ground black pepper
1/3 cup chopped green olives
2 medium oranges , peeled and cut into segments
1/3 cup slivered almonds , toasted in a small dry skillet over medium heat until fragrant and golden, about 2 minutes
2 tablespoons fresh oregano leaves , minced

Steps:

1. For Boiled Rice: Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes. 2. Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients. 3. For Salad: Stir together oil, garlic, orange zest and juice, vinegar, salt, and pepper in small bowl. Combine rice, olives, oranges, almonds, and oregano in large bowl; drizzle oil mixture over and toss thoroughly to combine. Let stand 20 minutes to blend flavors and serve.