Citrus Rice Salad With a Cumin and Honey Vinaigrette | Spekko Rice
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Citrus Rice Salad With a Cumin and Honey Vinaigrette

Citrus Rice Salad With a Cumin and Honey Vinaigrette

Try this citrus inspired salad with a sweet touch. Healthy and delicious.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    125ml (1/2 cup) Almond flakes
    4 cups Chicken stock
    ½ tsp Salt
    30ml (2 tbsp) Olive oil
    500ml (2 cups) Spekko India Gate Basmati Rice
    ¾ cup Chopped parsley
    Zest of 1 orange
    Zest of 1 lemon
    1 cup Sliced green onions

    Vinaigrette
    125ml (½ cup) Olive oil
    ¼ cup Fresh orange juice
    45ml (3 tbsp) Lemon juice
    15ml (1 tbsp) Soy sauce
    15ml (1 tbsp) Honey
    ½ tsp Cumin powder
    Salt and pepper

Method

    1. Preheat the oven to 160°C.
    2. 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
    3. 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.
    4. Using a fork, fluff the rice and place in a large serving bowl.
    5. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
    6. To make the vinaigrette, combine the olive oil, juice, soy sauce, honey and cumin. Blend until smooth. Season with salt and pepper to taste.
    7. Pour the vinaigrette over the rice mixture and stir well. Garnish with the remaining lemon zest and almonds.