Rice Salad With a Citrus Vinaigrette
NeedTaste |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.. 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.
Prep time:
Cook time:
Total time:
INGREDIENTS :
RICE SALAD1/2 cup(s) sliced or slivered almonds
roasted
4 cup(s) chicken broth
2 tablespoon(s) olive oil
extra virgin
1/2 teaspoon(s) salt
2 cup(s) basmati rice
3/4 cup(s) fresh chopped parsley
1 - lemon
zested
1 medium orange
zested
1 cup(s) chopped green onion
VINAIGRETTE
1/2 cup(s) olive oil
extra virgin
3 tablespoon(s) fresh lemon juice
1/4 cup(s) fresh orange juice
2 tablespoon(s) soy sauce
1 tablespoon(s) honey
1 1/2 teaspoon(s) ground cumin
- salt and freshly ground pepper to taste
INSTRUCTIONS :
Preheat oven to 350 degrees. Place the almonds on a baking sheet and cook for 5 minutes. or 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. or 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. our the vinaigrette over the rice and toss well. Garnish with remaining lemon zest and almonds. erve at room temperature.