Greetings to all!! I was having issues publishing my blog but I think that I'm up and running again... At least for now. I've been enjoying this summer tremendously and good food is a huge part of it for me. I found this recipe at Food Network and it can be eaten cold or warm. It is very refreshing and delicious either way you serve it. I usually add more lemon juice to it as we love the overpowering taste of lemon in it.
1/2 cup sliced almonds
4 cups low-sodium chicken stock
1/2 teaspoon kosher 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
Kosher salt and freshly ground black pepper
For the Rice Salad: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat 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. 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, green onions, and 1/4 cup of the almonds. Toss well.
For the Vinaigrette: In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste. Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.