Citrus Rice Salad

Citrus Rice Salad

Ingredients
Rice Salad:

1/2 cup sliced almonds
4 cups low-sodium chicken stock
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 cups brown basmati rice, rinsed
3/4 cup chopped fresh flat-leaf parsley
1 medium orange, zested
1 lemon, zested
1 cup thinly sliced green onions

Vinaigrette:
1/2 cup extra-virgin olive oil
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons soy sauce
1 tablespoon honey
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper

Directions
For the Rice Salad:

Place AN kitchen appliance rack within the center of the kitchen appliance. heat the kitchen appliance to 350 degrees F. organize the almonds during a single layer on a baking sheet. Bake for five to six minutes till gently golden. Cool utterly, regarding quarter-hour

In a medium pan, bring the broth, salt and oil to a overboil medium-high heat Stir within the rice. cowl the pan, scale back the warmth, and simmer till all the liquid has been absorbed and therefore the rice is tender, regarding forty minutes. take away the pan from the warmth and let sit for five minutes. employing a fork, fluff the rice and place during a giant serving bowl. Add the parsley, orange peel, 1/2 the lemon rind, inexperienced onions, and 1/4 cup of the almonds. Toss well.

For the Vinaigrette:

In a liquidizer, mix the oil, fruit crush, juice, soy sauce, honey, and cumin. mix till sleek. Season with salt and pepper, to taste.

Pour the sauce vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon rind and almonds.

Recipe courtesy of Giada DE Laurentiis