Best Rice Salad With A Citrus Vinaigrette Recipes

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CITRUS RICE SALAD



Citrus Rice Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h16m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup sliced almonds
4 cups low-sodium chicken stock
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 cups 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
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

Steps:

  • For the Rice Salad:
  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
  • 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 40 minutes. 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.

BROWN RICE SALAD WITH CITRUS-THAI BASIL VINAIGRETTE



Brown Rice Salad with Citrus-Thai Basil Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 cups cooked brown rice
2 carrots, grated
1 cup pea pods, thinly sliced on an angle
1 small red onion, halved and minced
6 green onions, thinly sliced on an angle
Citrus-Thai Basil Vinaigrette, recipe follows
Chopped fresh cilantro, Thai basil, and/or mint leaves, for garnish
3/4 cup orange juice
1/4 cup lime juice
1/2 cup fresh Thai basil leaves, chopped (substitute regular basil or mint leaves if needed)
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil

Steps:

  • Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs.
  • Combine all ingredients in a blender and blend for 1 minute

CITRUS RICE SALAD WITH PARMESAN



Citrus Rice Salad With Parmesan image

Found several interesting looking rice salads in the NY Times on July 30, 2008 by Mark Bittman (the minimalist). He says rice salads are among the few salads that don't deteriorate after the dressing is added, so they can be dressed minutes or hours ahead. He recommends that you cook the rice a bit in advance, and dress it before it gets too cold. He also recommends that you cook the rice like a pasta, in abundant salted water (for between 15 and 45 minutes, depending on the rice) and then drain it and dress it when the rice is cool enough to handle. Cooking time is for white rice. Slightly adjusted to suit my dietary preferences (lower fat, but you can increase the olive oil and cheese as you see fit).

Provided by Kumquat the Cats fr

Categories     Rice

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 11

1 1/2-2 cups any rice
salt & freshly ground black pepper
1 tablespoon extra virgin olive oil (or up to 1/4 cup)
3 tablespoons citrus juice (or more to taste, including lemon, lime, orange, tangerine, grapefruit or a combination)
2 tablespoons citrus zest, grated
1 tablespoon sugar or 1 tablespoon honey
1 cup citrus fruit (chopped, or whole segments if small)
1/2 large red onions or 1/2 large mild white onion, minced
1/2 cup of fresh mint (chopped)
1/4-1/2 cup parmesan cheese (grated, (or more)
almonds (optional) or pecans, chopped (optional)

Steps:

  • Cook rice in abandant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then put in a large bowl.
  • Combine the olive oil, citrus juice, zest, sugar or honey, salt and pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more citrus juice a teaspoon or two at a time until the balance tastes right to you.
  • Drizzle vinaigrette over rice. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in citrus flesh, onion and mint; taste, and adjust the seasoning or moisten with a little more dressing. Serve, sprinkled with parmesan and chopped nuts, at room temperature, or refrigerate for up to a day, bringing salade back to room temperature before serving.

Nutrition Facts : Calories 345.1, Fat 5.7, SaturatedFat 1.7, Cholesterol 5.5, Sodium 100.3, Carbohydrate 64.3, Fiber 2.1, Sugar 4, Protein 7.8

LEMON RICE SALAD



Lemon Rice Salad image

This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. -Margery Richmond, Lacombe, Alberta

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 15

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

Steps:

  • For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Nutrition Facts :

CITRUS RICE SALAD WITH PARMESAN



Citrus Rice Salad With Parmesan image

In all of American cooking there is probably no term less meaningful than "salad." I'm racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like "mixture of food, usually cold or at room temperature, with some kind of dressing." That's not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.

Provided by Mark Bittman

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 1h

Yield 4 to 8 servings

Number Of Ingredients 11

1 1/2 to 2 cups any rice
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3 tablespoons freshly squeezed citrus juice, or more to taste (lemon, lime, orange, tangerine, grapefruit, or a combination)
2 tablespoons grated citrus zest
1 tablespoon sugar or honey
1 cup chopped citrus flesh (or whole segments, if small)
1/2 large red or mild white onion, minced
1/2 cup chopped fresh mint
1/2 cup or more grated Parmesan
Chopped almonds or pecans, optional

Steps:

  • Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then put in a large bowl.
  • Combine olive oil, citrus juice, zest, sugar or honey, salt and pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more citrus juice a teaspoon or two at a time until the balance tastes right to you.
  • Drizzle vinaigrette over rice. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in citrus flesh, onion and mint; taste, and adjust the seasoning or moisten with a little more dressing. Serve, sprinkled with Parmesan and chopped nuts, at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.

RICE SALAD WITH A CITRUS VINAIGRETTE



Rice Salad With a Citrus Vinaigrette image

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.

Provided by Kelly Phillips

Categories     Other Salads

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.

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