A light and refreshing salad. This is a wonderful spin on rice.
INGREDIENTS:
4 c vegetable broth
salt and pepper
2 c rice, rinsed and drained
1/4 c maple syrup
2 tbsp soy sauce
juice of 1 lemon
zest of 1 lemon
Juice of 1 orange
zest of 1 orange
1 1/2 tsp cumin
1/2 c toasted almonds, chopped
4 green onions, sliced
1/4 c parsley, chopped
DIRECTIONS:
- In a large saucepan over medium heat, bring the vegetable broth to a boil. Add the rice and stir. Reduce the heat to low and cover. Simmer for about 25 to 30 minutes or until rice is tender and cooked through. Remove from the heat and allow to sit for 20 minutes with the lid on.
- In the meantime blend together in a blender the salt, pepper, maple syrup, soy sauce, lemon and orange juice, and cumin until well combined.
- Preheat the oven to 350* and toast the almonds until golden. About 10-12 minutes. Allow them to cool slightly.
- Remove the lid from the rice and fluff with a fork and pour into a serving bowl. Add the green onion, parsley, almonds, lemon and orange zest, along with the vinegarette. Toss to combine well.
Serve!
This is a perfect side dish to lighten up any main course.
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Published by The Southern Rustic
Hello Everyone!
Thank you so much for stopping by. Let me tell you a little bit about me. I am a mom of two, a stepmom of 1, two wild and silly pups, and I have the best husband in the world. I also have a love of cooking and baking. I am always in the kitchen finding new recipes to try, recreating old family recipes, and reminiscing about the old ways. I am vintage at heart and love all things old and cast iron. I love spending time with the family and pups and just going where life takes us.
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Sam
TheSouthernRustic
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