Search form

Rice Salad with Oranges, Olives, and Almonds

Prep Time: 
1 hour, 10 minutes
Number of Servings: 
Serves 4
Recipe Source: 
The Complete Mediterranean Cookbook by the Editors at America’s Test Kitchen ($32.99, America’s Test Kitchen, 2016)

Ingredients

  • 1 1⁄2 cups basmati rice*
  • Salt and pepper
  • 2 oranges, plus 1⁄4 tsp grated orange zest plus 1 Tbsp juice
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp sherry vinegar
  • 1 small garlic clove, minced
  • 1⁄3 cup large pitted brine-cured green olives, chopped
  • 1⁄3 cup slivered almonds, toasted
  • 2 Tbsp minced fresh oregano

Equipment

  • Dutch oven

Directions

  1. Bring 4 quarts water to boil in a Dutch oven.
  2. Meanwhile, toast rice in a 12-inch skillet over medium heat until faintly fragrant and some grains turn opaque, 5 to 8 minutes.** Add rice to boiling water and cook, stirring occasionally, until rice is tender but not soft, about 15 minutes.*** Drain rice, spread onto a rimmed baking sheet, and let cool completely, about 15 minutes.****
  3. Cut away peel and pith from oranges. Holding fruit over a bowl, use a paring knife to slice between membranes to release segments. Whisk oil, vinegar, garlic, orange zest and juice, 1 teaspoon salt, and 1⁄2 teaspoon pepper together in a large bowl.
  4. Add rice, orange segments, olives, almonds, and oregano. Gently toss to combine, and let sit for 20 minutes. Serve.

Notes

  • *Long-grain white, jasmine, or Texmati rice can be substituted for the basmati.
  • **Toasting the rice brings out its nutty flavor and helps to keep the grains distinct and separate even when cool.
  • ***Boiling the rice (like pasta) in plenty of water washes away its excess starch and staves off stickiness. Taste the rice as it nears the end of its cooking time; it should be cooked through and toothsome, but not crunchy. Be careful not to overcook the rice or the grains will “blow out” and fray.
  • ****Spreading the cooked rice on a baking sheet allows it to cool quickly and evenly.
Nutrition Info: 
438 Calories, 9 g Protein, 69 g Carbohydrates, 6 g Fiber, 15 g Total fat (2 g sat), 396 mg Sodium, ★★★★★ Folate, ★★★★ Vitamin B1 (thiamine), ★★★ Vitamin C, E, ★★ Vitamin B3 (niacin), K, Iron, Phosphorus, ★ Vitamin B2 (riboflavin), B6, Calcium, Magnesium, Zinc

Contributor

America's Test Kitchen

Cook with test kitchen recipes and resources and become a better cook, guaranteed. Learn how and why recipes work, and get all the secrets for easier cooking and great flavor and save money and time on shopping and food prep.

You Might Also Like...

Ginger Rice Pudding

a bowl of rice pudding drizzled with a berry sauce

Crispy Brown Rice, Nut & Fruit Bars

Cranberry-Orange Chutney

Chutney
Taste for Life
155 Washington St. First Floor
Keene, NH 03431
About Us
Advertise with us!

Don't know where to find Taste for Life magazine? Click here!

Want to offer Taste For Life or Remedies magazine in your store? Contact us today.

Read our print archives online!

Want the latest stories e-mailed to you each week? Sign up for our newsletter!

Privacy Policy

Article content Copyright © 1998-2024 Taste For Life except where otherwise noted. This site primarily features images licensed from Dreamstime.

§These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.