Citrus Rice Salad With Parmesan

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
  • 1 12 - 2
    cups any rice
  • salt & freshly ground black pepper
  • 1
    tablespoon extra virgin olive oil (or up to 1/4 cup)
  • 3
    tablespoons citrus juice (or more to taste, including lemon, lime, orange, tangerine, grapefruit or a combination)
  • 2
    tablespoons citrus zest, grated
  • 1
    tablespoon sugar or 1 tablespoon honey
  • 1
    cup citrus fruit (chopped, or whole segments if small)
  • 12
    large red onions or 1/2 large mild white onion, minced
  • 12
    cup of fresh mint (chopped)
  • 14 - 12
    cup parmesan cheese (grated, (or more)
  • almonds (optional) or pecans, chopped (optional)
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DIRECTIONS

  • Cook rice in abandant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then put in a large bowl.
  • Combine the olive oil, citrus juice, zest, sugar or honey, salt and pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more citrus juice a teaspoon or two at a time until the balance tastes right to you.
  • Drizzle vinaigrette over rice. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in citrus flesh, onion and mint; taste, and adjust the seasoning or moisten with a little more dressing. Serve, sprinkled with parmesan and chopped nuts, at room temperature, or refrigerate for up to a day, bringing salade back to room temperature before serving.
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