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
- 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.
- 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.
- 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