I’m a huge fan of a good rice salad that you have the option of serving both hot or cold. This variation of Giada’s recipe is so fun to make.
This colorful dish can go as a side or just as is.
The key to making any rice dish rich is making it with chicken stock and not water.
The freshness of the citrus flavors reminds me of summer and the honey/soy sauce combo makes me think of the Caribbean islands.
- 4 cups low-sodium chicken stock
- 1/2 teaspoon 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
- Salt and freshly ground black pepper
For the Rice Salad:
1) In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat and 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.
2) 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, and green onions.
For the Vinaigrette:
1) Combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin together and whisk with a fork for about a minute. Pour the vinaigrette over the rice mixture.