Citrus Rice Salad With Parmesan |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I found this recipe in my newspaper. It's from Simple Cooking. This salad can be served as a side dish or add your favorite meat for a main course (i.e. your favorite kind of sausage.) Cook rice in advance and add dressing before rice cools. Read more . Best when using fresh rice. Ingredients:
1 1/2 cups any rice |
kosher salt |
freshly ground black pepper |
1/2 cup extra virging olive oil |
3 tbsp freshly squeezed citrus juice, or more to taste (lemon, lime, orange, tangerine, grapefruit, or a combination) |
2 tbsp grated citrus zest |
1 tbsp sugar or honey |
1 cup chopped citrus flesh of your choice (or whole segments, if small) |
1/2 large red or mild white onion, minced |
1/2 cup chopped fresh mint |
1/2 cup or more grated parmesan cheese |
chopped almonds or pecans, optional |
Directions:
1. Cook rice in abundant salted water, as you would pasta until it is done; white rice will take 10 to 15 minutes, brown 30 or a little longer.
2. Drain, rinse in cold water, drain again, then put in a large bowl.
3. Combine 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.
4. Taste and add more citrus juice a teaspoon at a time until that balance tastes right to you.
5. Drizzle vinaigrette over rice.
6. Using 2 big forks to combine, fluffing rice and tossing gently to seperate grains.
7. Stir in citrus flesh, onion and mint; taste and adjust the seasoning or moisten with a little more dressing.
8. Serve, sprinkled with Parmesan and chopped nuts, at room temperature or refrigerate for up to a day, bringing salad back to room temperature before serving.
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