Citrus Rice Salad

1/2. c. sliced almonds, toasted

4 c. chicken stock

1/2 tsp. kosher salt

2 T. olive oil

2 c. brown basmati rice, rinsed

3/4 c. chopped fresh parsley

1 medium orange, zested

1 lemon, zested

1 c. sliced green onions

vinaigrette:

1/2 c. olive oil

1/4 c. fresh orange juice

3 T. fresh lemon juice

2 T. soy sauce

1 T. honey

1-1/2 tsp. ground cumin

kosher salt and pepper

In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium high heat. Stir in the rice. Cover the pan, reduce the heat to a simmer and cook until all of the liquid is absorbed and the rice is tender, about 40 minutes. Let covered pan sit for 5 minutes once cooked.

In a large bowl add the parsley, orange zest, lemon zest, green onions and half of the almonds.

Toss well.