Ingredients

  • 1 ½ to 2 cups any rice
  • Salt and freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed citrus juice, or more to taste (lemon, lime, orange, tangerine, grapefruit, or a combination)
  • 2 tablespoons grated citrus zest
  • 1 tablespoon sugar or honey
  • 1 cup chopped citrus flesh (or whole segments, if small)
  • ½ large red or mild white onion, minced
  • ½ cup chopped fresh mint
  • ½ cup or more grated Parmesan
  • Chopped almonds or pecans, optional

    4 to 8 servings

    Preparation

    1. Cook rice in abundant salted water, as you would pasta, until it’s just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then put in a large bowl.
    2. Combine olive oil, citrus juice, zest, sugar or honey, salt and pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more citrus juice a teaspoon or two at a time until the balance tastes right to you.
    3. Drizzle vinaigrette over rice. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in citrus flesh, onion and mint; taste, and adjust the seasoning or moisten with a little more dressing. Serve, sprinkled with Parmesan and chopped nuts, at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.

    Dining and Cooking