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Rice Salad with Oranges, Olives, and Almonds

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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

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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.

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