Monday, April 14, 2014

Citrus Rice Salad

Citrus Rice Salad
(adapted from FoodNetwork)

for the salad:
2 cups basmati rice (brown or white), cooked in 4 cups low sodium chicken broth
1 tsp kosher salt
2 tbls extra virgin olive oil
3/4 cup chopped flat leaf parsley (or cilantro)
zest of 1 medium orange
zest of 1 lemon
1 cup thinly sliced green onions
1/2 cup toasted slivered (or sliced) almonds
 4 oz lightly browned pancetta
for the vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup orange juice
3 tbls lemon juice
2 tbls gluten free soy sauce
1.5 tsp cumin
1/3 cup honey
salt and pepper to taste

method: in blender, combine all ingredients for vinaigrette until smooth and set aside. in large serving bowl, combine cooked rice, 2 tbls olive oil, flat leaf parsley (or cilantro), citrus zests, almonds, pancetta, and green onions by gently folding together. Pour dressing over the top of the rice mixture and gently combine rice and vinaigrette. Serve warm or at room temperature.

pro tip: serve with shrimp or chicken for a dose of protein!

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