Citrus rice salad

Enjoy the tangy flavors of citrus in this delightful rice salad. Bursting with freshness and zest, this dish is perfect for a light and tasty meal.

Ingredients:

• 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
• 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

Instructions:

1. For the Rice Salad:
2. Start by preheating the oven to 180 °C and positioning the oven rack in the center. Spread the almonds in a single layer on a baking sheet and bake for 5 to 6 minutes until they turn lightly golden. Allow them to cool completely for about 15 minutes.
3. 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, lower the heat, and let it simmer until all the liquid is absorbed and the rice becomes tender, which should take around 40 minutes. Remove the pan from the heat and let it sit for 5 minutes. Fluff the rice with a fork and transfer it to a large serving bowl. Mix in the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss everything together well.
4. For the Vinaigrette:
5. Combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin in a blender. Blend until the mixture is smooth. Season with salt and pepper according to your taste.
6. Drizzle the vinaigrette over the rice mixture and mix it in thoroughly. Season with salt and pepper as needed. Finally, top it off with the remaining lemon zest and almonds as garnish.

Summary:

• Calories: 3251 kcal
• Fat: 178 g
• Protein: 67 g
• Carbs: 371 g
• Potassium: 3429 mg
• Magnesium: 681 mg