Rice Citrus Salad

After the last two posts, I felt like I needed to compensate for all the unhealthy food that I’ve been eating lately. I saw this recipe on Giada at Home and decided to try it out. Recently I was talking to my friends about Giada and we all came to the conclusion that she really overdoes it when she says Italian food names with her ‘accent’. “Mozallella, proshutto, panshetta…” Giada we know you cook Italian and you know a lot about Italian food but really drop the accent that you don’t have when you say regular things. It is unnecessary and at times borderline annoying. Nevertheless your recipes are amazing. This salad was a hit and officially made my roomate’s favorite dishes list.

Ingredients: 1/2 cup sliced almonds, 4 cups chicken broth, 2 cups uncooked basmati rice (I used brown instead), 1 lemon zested, 1 orange zested, 3/4 cup chopped flat-leaf parsley, 1 cups sliced green onions, 1/2 teaspoon kosher salt, 2 tablespoons extra-virgin olive oil

Vinaigrette: 1/2 cup extra-virgin olive oil, 1/4 cup fresh orange juice,  fresh lemon juice from 1 lemon, 2 tablespoons soy sauce, 1 tablespoon honey, 1 1/2 teaspoons ground cumin, salt and black pepper to season

Preheat to 350. Lay the almonds on a cookie sheet in a single layer and roast for 5 to 6 minutes. Let the almonds cool.

Bring the chicken broth, salt and oil to a boil and add the rice. Cover the saucepan and reduce heat to simmer. Cook the rice until all liquid has been absorbed for about 40 minutes. Let the rice sit for 5 minutes and add to a bowl. Add the almonds.

Add the parsley, green onions, orange zest and half of the lemon zest. Mix together.

In a blender combine all the vinaigrette ingredients.

Blend until smooth. Pour the vinaigrette over the rice salad

Mix together and season with salt and pepper. Enjoy!

 

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