How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    kimberry ate it and said...
    Nice Recipe! You got my 5! Have A Great Day Kim :)
    Was this review helpful? Yes Flag

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