Rice Salad With Oranges, Olives, And Almonds

Name: Rice Salad With Oranges, Olives, And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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
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
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.

449

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

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.

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

You need 15 ingredients. The key ingredients include: For Boiled Rice, 1 1/2 cups long grain white rice or basmati rice, 1 1/2 teaspoons table salt, For Salad, and more.

Yes, Rice Salad With Oranges, Olives, And Almonds 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!