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.