Citrus Rice Salad With Parmesan Recipe

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

Servings: persons

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)

1
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.
2
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.
3
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.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Citrus Rice Salad With Parmesan 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.

That's it — enjoy your meal!

Citrus Rice Salad With Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions