FOOD + ENTERTAINING
CITRUS RICE SALAD
Rice Salad:
½ cup sliced almonds
4 cups low-sodium chicken stock
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 cups brown basmati rice, rinsed
¾ cup chopped fresh flat-leaf parsley
1 medium orange, zested
1 lemon, zested
1 cup thinly sliced green onions
Vinaigrette:
½ cup extra-virgin olive oil
¼ cup fresh orange juice
3 tablespoons fresh lemon juice
(about 1 lemon)
2 tablespoons soy sauce
1 tablespoon honey
1½ teaspoons ground cumin
Kosher salt and freshly ground
black pepper
Place an oven rack in the center of the
oven. Preheat the oven to 350 degrees.
Arrange the almonds in a single layer on
a baking sheet. Bake for 5 to 6 minutes
until lightly golden. Cool completely,
about 15 minutes.
In a medium saucepan, bring the
chicken stock, salt and oil to a boil over
medium-high heat. Stir in the rice.
Cover the saucepan, reduce the heat,
and simmer until all the liquid has been
absorbed and the rice is tender, about 40
minutes. Remove the pan from the heat
and let sit for 5 minutes. Using a fork,
fluff the rice and place in a large serving
bowl. Add the parsley, orange zest, half
of the lemon zest, green onions, and ¼
cup of the almonds. Toss well.
To prepare the vinaigrette:
In a blender, combine the olive oil,
orange juice, lemon juice, soy sauce,
honey, and cumin. Blend until smooth.
Season with salt and pepper, to taste
Pour the vinaigrette over the rice mixture and stir well. Season with salt
and pepper, to taste. Garnish with the
remaining lemon zest and almonds.
Variations:
• Add chopped bell pepper, asparagus,
zucchini or other vegetables to the
rice according to taste.
• Serve grilled chicken with the rice.
Use a citrus, soy and honey marinade.
Recipe courtesy of Giada De Laurentiis
SPRING 2016
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