Rice Salad with Oranges, Olives, and Almonds
Prep Time
1 hour, 10 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1/2] cups basmati rice*
  • Salt and pepper
  • 2 oranges, plus [q: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
  • [q:1/3] cup large pitted brine-cured green olives, chopped
  • [q:1/3] cup slivered almonds, toasted
  • 2 Tbsp minced fresh oregano
Directions
  1. Bring 4 quarts water to boil in a Dutch oven.
  2. 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.****
  3. 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 [q:1/2] teaspoon pepper together in a large bowl.
  4. 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, [nutrition:5] Folate, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin C, E, [nutrition:2] Vitamin B3 (niacin), K, Iron, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B6, Calcium, Magnesium, Zinc