Citrus Rice Salad

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: Around the World

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 57 Reviews
Total Time:
1 hr 16 min
Prep
10 min
Inactive
20 min
Cook
46 min
Yield:
4 to 6 servings
Level:
Easy
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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 oven rack in the center of the oven. Preheat the oven to 350 degrees F. 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

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:

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.

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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Newest Ratings and Reviews

Read all 57 reviews

  • on November 26, 2011

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    Giada is an amazing cook! When i tasted this, it was DELICIOUS!

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  • on October 14, 2011

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    Loved it! Used short grain brown rice and had to cook a bit longer, but flavor is amazing. It's good hot or cold, but prefer it warm. Recipe makes a lot; there's just the two of us, so we enjoyed it as a side dish with two lunches and three dinners. Favorite part is the crunch from the almonds.

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  • on August 18, 2011

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    This is a family favorite! It's smoky but also zesty. I've made it a lot. It adds a nice punch to the table. You can make it way ahead and it only brings out more flavor. I usually serve it with a roasted lemon garlic chicken, grilled pork chops or baked orange roughy with lemon.

    people found this review Helpful.
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