I know that it is technically Spring, but it sure doesn’t feel like it. I am ready to say goodbye to these cold, windy days, and hello to the trees and flowers blooming. Making recipes like this one helps to curve my anticipation, which I really enjoy. Above all else, I love the crisp, yet comforting smell of springtime air.

I am so looking forward to all the beautiful fresh produce in the market, as well as the few I grow on my own. Although we are able to get most produce year-round now, there is something so satisfying about visiting the farmers market on a lovely spring afternoon.

The tart and tang of citrus makes me think of spring and summer. Since I am a lover of all things acidic, I couldn’t pass up making this recipe. The vinaigrette is the star of the recipe. It is packed with so much flavor your taste buds will tingle awaiting each bite. The combination of lemon and orange juice is perfect in every way. It is a delicious addition to the basmati rice, and I couldn’t eat enough of it. 

This is definitely a short-on-time recipe. The rice cooks fast, it is easy to prepare and it all comes together quickly. There is no excuse not to whip up a batch of this refreshing dish.

This recipe is courtesy of Giada DeLaurentis and will serve 4-6 people who will be enthralled with this unique way of preparing a classic grain.

Ingredients for Citrus Rice Salad

1/2 cup of almonds
4 cups low-sodium chicken stock
1/2 tsp. kosher salt
2 tbsp. extra-virgin olive oil
2 cups brown basmati rice, rinsed
3/4 cup chopped flat-leaf parsley
1 lemon, zested
1 cup thinly sliced green onions

Ingredients for the Vinaigrette:

1/2 cup extra-virgin olive oil
1/4 cup fresh orange juice
3 tbsp. fresh lemon juice (about 1 lemon)
2 tbsp. soy sauce
1 tbsp. honey
1 1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper

For the Rice Salad:

Preheat oven to 350°F.

Place an oven rack in the center of the oven.

Arrange the almonds in a single layer on a baking sheet.

Bake for 5-6 minutes until lightly golden.

Cool completely, about 15 minutes.

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.

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

It’s that simple!