Recipe

Citrus Rice Salad With Parmesan Recipe

	Chihuahua / All my dishes 1 year ago 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. Best when using fresh rice.... More Prep:20m Cook:15m Servings:6	Chihuahua
	citrusy fresh easy imaginative

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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

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.

Drain, rinse in cold water, drain again, then put in a large bowl.

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.

Taste and add more citrus juice a teaspoon at a time until that balance tastes right to you.

Drizzle vinaigrette over rice.

Using 2 big forks to combine, fluffing rice and tossing gently to seperate grains.

Stir in citrus flesh, onion and mint; taste and adjust the seasoning or moisten with a little more dressing.

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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