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rice salad with a citrus vinaigrette

(3 ratings)
mypassioniscooking avatar
Blue Ribbon Recipe by
Kelly Phillips
@mypassioniscooking
Milton, FL

This is an incredible salad to serve with grilled tilapia on a hot summer or cold winter day. You don't have to worry about keeping it cool or warm.

Blue Ribbon Recipe

This rice salad with a citrus vinaigrette is a light and refreshing salad for spring and summer. Basmati rice has a slight nutty flavor that blends with the citrusy vinaigrette. Parsley and green onions add pops of fresh flavor. Sweet, tangy, and robust, cumin balances the flavors of the simple vinaigrette. Serve with grilled fish or chicken for a light and healthy meal.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For rice salad with a citrus vinaigrette

  • RICE SALAD
  • 1/2 c
    sliced or slivered roasted almonds, divided
  • 4 c
    chicken broth
  • 1/2 tsp
    salt
  • 2 Tbsp
    extra virgin olive oil
  • 2 c
    basmati rice
  • 3/4 c
    fresh chopped parsley
  • 1 md
    orange, zested
  • 1 md
    lemon, zested, divided
  • 1 c
    chopped green onion
  • VINAIGRETTE
  • 1/2 c
    extra virgin olive oil
  • 1/4 c
    fresh orange juice
  • 3 Tbsp
    fresh lemon juice
  • 2 Tbsp
    soy sauce
  • 1 Tbsp
    honey
  • 1 1/2 tsp
    ground cumin
  • salt, to taste
  • freshly ground pepper, to taste

How To Make rice salad with a citrus vinaigrette

  • Slivered almonds toasted in the oven.
    1
    Preheat oven to 350 degrees F. Place the almonds on a baking sheet and bake for 5 minutes.
  • Add rice to a saucepan with boiling chicken broth and oil.
    2
    For the rice salad, bring the chicken broth, salt, and oil to a boil in a medium saucepan. Stir in the rice. Place the lid on the saucepan. Reduce heat and simmer for 40 minutes or until the rice is tender.
  • Cooked rice in a saucepan.
    3
    Let the rice sit for 5 minutes. Then pour into a large serving bowl. Fluff rice with a fork and cool completely.
  • Add parsley, orange zest, lemon zest, green onions, and almonds to the rice.
    4
    After the rice has completely cooled, add the parsley, orange zest, green onions, 1/4 c of the almonds, and 1/2 of the lemon zest. Toss.
  • Olive oil, orange juice, lemon juice, soy sauce, honey, and cumin in a blender.
    5
    For the vinaigrette, combine olive oil, orange juice, lemon juice, soy sauce, honey, and cumin in a blender. Blend until smooth. Season with salt and ground pepper.
  • Pour vinaigrette over the rice.
    6
    Pour the vinaigrette over the rice. Toss.
  • Rice Salad With Citrus Vinaigrette garnished with lemon zest and almonds.
    7
    Garnish with remaining the lemon zest and 1/4 c of almonds. Serve at room temperature.
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