Citrus rice salad

  • Preparation Time10 mins
  • Cooking Time46 mins
  • Serves4
  • DifficultyEasy

For the rice salad

115 g sliced almonds
900 ml chicken stock
1/2 tsp sea salt
2 tbsps extra-virgin olive oil
450 g brown basmati rice, rinsed
170 g chopped fresh flat-leaf parsley
1 medium orange, zested
1 lemon, zested
225 g thinly sliced spring onions

For the vinaigrette

115 ml extra-virgin olive oil
60 ml fresh orange juice
3 tbsps fresh lemon juice (about 1 lemon)
2 tbsps soy sauce
1 tbsp honey
1 1/2 tsps ground cumin
Sea salt and freshly ground black pepper
For the Rice Salad:

1) Place an oven rack in the center of the oven. Preheat the oven to 180 degrees C. 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 1/4 cup of the almonds. Toss well.

For the Vinaigrette:

3) 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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