Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
Reheat the rice until steaming. (I just microwave it for a few minutes.)
Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
Serve, garnished with a couple dashes of hot paprika if desired.
Recipe courtesy of Amy Thielen