Citrus Rice Salad

A light and refreshing salad. This is a wonderful spin on rice.


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


  1. 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.
  2. In the meantime blend together in a blender the salt, pepper, maple syrup, soy sauce, lemon and orange juice, and cumin until well combined.
  3. Preheat the oven to 350* and toast the almonds until golden. About 10-12 minutes. Allow them to cool slightly.
  4. 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.


This is a perfect side dish to lighten up any main course.

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