Rice Salad with Oranges, Olives, and Almonds
By America's Test Kitchen
Prep Time
1 hour, 10 minutes
Number of Servings
Serves 4
Recipe Source
The Complete Mediterranean Cookbook by the Editors at America’s Test Kitchen ($32.99, America’s Test Kitchen, 2016)
Ingredients
- 1 1⁄2 cups basmati rice*
- Salt and pepper
- 2 oranges, plus 1⁄4 tsp grated orange zest plus 1 Tbsp juice
- 2 Tbsp extra-virgin olive oil
- 2 tsp sherry vinegar
- 1 small garlic clove, minced
- 1⁄3 cup large pitted brine-cured green olives, chopped
- 1⁄3 cup slivered almonds, toasted
- 2 Tbsp minced fresh oregano
Directions
- Bring 4 quarts water to boil in a Dutch oven.
- Meanwhile, toast rice in a 12-inch skillet over medium heat until faintly fragrant and some grains turn opaque, 5 to 8 minutes.** Add rice to boiling water and cook, stirring occasionally, until rice is tender but not soft, about 15 minutes.*** Drain rice, spread onto a rimmed baking sheet, and let cool completely, about 15 minutes.****
- Cut away peel and pith from oranges. Holding fruit over a bowl, use a paring knife to slice between membranes to release segments. Whisk oil, vinegar, garlic, orange zest and juice, 1 teaspoon salt, and 1⁄2 teaspoon pepper together in a large bowl.
- Add rice, orange segments, olives, almonds, and oregano. Gently toss to combine, and let sit for 20 minutes. Serve.
Nutrition Info
438 Calories, 9 g Protein, 69 g Carbohydrates, 6 g Fiber, 15 g Total fat (2 g sat), 396 mg Sodium, ★★★★★ Folate, ★★★★ Vitamin B1 (thiamine), ★★★ Vitamin C, E, ★★ Vitamin B3 (niacin), K, Iron, Phosphorus, ★ Vitamin B2 (riboflavin), B6, Calcium, Magnesium, Zinc
Contributor
America's Test Kitchen
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