- 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
- Dutch oven
- Bring 4 quarts water to boil in a Dutch oven.
- 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.****
- 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.
- Add rice, orange segments, olives, almonds, and oregano. Gently toss to combine, and let sit for 20 minutes. Serve.
- *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.