Citrus Rice Salad

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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