Citrus Rice Salad Recipe

Name: Citrus Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place an oven rack in the center of the oven.
2
Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet.
3
Bake for 5 to 6 minutes until lightly golden.
4
Cool completely, about 15 minutes
5
In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice.
6
Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes.
7
Remove the pan from the heat and let sit for 5 minutes.
8
Using a fork, fluff the rice and place in a large serving bowl.
9
Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds.
10
Toss well.
11
For the Vinaigrette:
12
In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin.
13
Blend until smooth.
14
Season with salt and pepper, to taste.
15
Pour the vinaigrette over the rice mixture and stir well.
16
Season with salt and pepper, to taste.
17
Garnish with the remaining lemon zest and almonds.

1254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup sliced almonds, 4 cups low-sodium chicken stock, 1/2 teaspoon kosher salt, 2 tablespoons extra-virgin olive oil, and more.

Yes, Citrus Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Citrus Rice Salad

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