RICE SALAD w/Vinaigrette

RICE SALAD w/VINAIGRETTE

Ingredients

RICE SALAD
1/2 c	sliced or slivered almonds, roasted
4 c	chicken broth
2 Tbsp	olive oil, extra virgin
1/2 tsp	salt
2 c	basmati rice
3/4 c	fresh chopped parsley
1	lemon, zested
1 md	orange, zested
1 c	chopped green onion
VINAIGRETTE
1/2 c	olive oil, extra virgin
3 Tbsp	fresh lemon juice
1/4 c	fresh orange juice
2 Tbsp	soy sauce
1 Tbsp	honey
1 1/2 tsp	ground cumin
	salt and freshly ground pepper to taste

 

The Kitchen Crew has awarded
Kelly Phillips
1 Blue Ribbon!

 

This is an incredible salad to serve with grilled Tilapia on a hot summer day or on a cold winter day. You don't have to worry about keeping it cool or warm...Great choice for a  picnic or potluck.

                                                 

 

 

Preheat oven to 350 degrees.Place the almonds on a baking sheet and cook for 5 minutes.

                               

 For rice salad:
In a meduim sauce pan, bring the chicken broth, salt and and oil to a boil. Stir in rice. Place lid on sauce pan and reduce to a simmer for 40 minutes or until rice is tender. Let rice sit for 5 minutes then place in large serving bowl. Fluff rice with fork. After rice has completely cooled, add parsley, orange zest, 1/2 of lemon zest, green onions and 1/4 cup of the almonds. Toss.

 

For the vinaigrette:
In a blender combine olive oil, orange juice, lemon juice, soy sauce, honey and cumin. Blend until smooth. Season with salt and fresh ground pepper.

 

Pour the vinaigrette over the rice and toss well. Garnish with remaining lemon zest and almonds.

 

Serve at room temperature.