I saw this recipe in one of Giada’s cookbooks and thought it looked amazing and that the flavors would be vibrant and well-blended. It was great and I loved that I made it the day before and served it room temperature for Shabbos lunch.
1/2 cup sliced almonds, toasted
4 cups chicken stock
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 cups white or 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
For the Rice Salad:
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 18-40 minutes (depending on the type of rice you are using). 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.