Fragrant Orange Rice Salad
I'm not a fan of cold rice, so I recommend serving this salad lukewarm, but if you don't mind cold rice, go ahead and
serve it from the refrigerator. If serving this cold, allow the flavors to warm just a bit - they are really delicious.
Ingredients:
- 1 cup long grain white rice
- 1 tsp. table salt
- 2 T. extra virgin olive oil
- 1/2 tsp. pure granulated garlic powder
- 1/2 tsp. grated orange zest
- 1 tsp. lemon juice
- 2 tsp. red wine vinegar
- 1 tsp. table salt
- 1/2 tsp. freshly ground black pepper
- 1/3 cup hot green olives; I prefer Calabrese
- 2 T. fresh oregano leaves, finely chopped
- 1 or 2 medium naval oranges cut into segments, no white, membrane or seeds
- 1/3 cup slivered almonds, toasted in a small dry skillet until fragrant and golden
Cook the rice with two cups of water and 1 tsp. salt in a rice cooker until barely done. When just done, spread
out on a cookie sheet to cool.
Mix together olive oil, garlic powder, orange zest, lemon juice, vinegar, salt, pepper, olives, and oregano. Please
do not use dried oregano; the flavor of fresh oregano is amazing!
Add the oil mixture to the rice, toss with orange segments and almonds. Let this sit for about 15 minutes to
blend the flavors. Serve with grilled chicken or meatballs.
Serves 5-6.