Citrus rice salad

  • Preparation Time10 mins
  • Cooking Time46 mins
  • Serves4
  • DifficultyEasy
75g sliced almonds
1L low-sodium chicken stock
1/2 tsp salt
2 tbsp extra-virgin olive oil
380g brown basmati rice, rinsed
1 handful chopped fresh flat-leaf parsley
1 medium orange, zested
1 lemon, zested
125g thinly sliced green onions

For the vinaigrette

8 tbsp extra-virgin olive oil
4 tbsp fresh orange juice
3 tbsp fresh lemon juice (about 1 lemon)
2 tbsp soy sauce
1 tbsp honey
1 1/2 tsp ground cumin
Salt and freshly ground black pepper
1) For the Rice Salad: Place an oven rack in the centre of the oven. Preheat the oven to 180°C, gas mark 4. 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.

2) 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 half the almonds. Toss well.

3) For 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.

4) 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.

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