Citrus Rice Salad With a Cumin and Honey Vinaigrette
Try this citrus inspired salad with a sweet touch. Healthy and delicious.
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Loading... Ingredients
125ml (1/2 cup) Almond flakes
4 cups Chicken stock
½ tsp Salt
30ml (2 tbsp) Olive oil
500ml (2 cups) Spekko India Gate Basmati Rice
¾ cup Chopped parsley
Zest of 1 orange
Zest of 1 lemon
1 cup Sliced green onions
Vinaigrette
125ml (½ cup) Olive oil
¼ cup Fresh orange juice
45ml (3 tbsp) Lemon juice
15ml (1 tbsp) Soy sauce
15ml (1 tbsp) Honey
½ tsp Cumin powder
Salt and pepper
Method
1. Preheat the oven to 160°C.
2. 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
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, 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.
4. Using a fork, fluff the rice and place in a large serving bowl.
5. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
6. To make the vinaigrette, combine the olive oil, juice, soy sauce, honey and cumin. Blend until smooth. Season with salt and pepper to taste.
7. Pour the vinaigrette over the rice mixture and stir well. Garnish with the remaining lemon zest and almonds.