Orange Apricot Rice Salad
Bright, zesty, and bursting with flavor, this Orange Apricot Rice Salad is a refreshing twist on traditional side dishes. Fluffy long-grain rice forms the base of this vibrant dish, complemented by the sweetness of dried apricots, juicy orange segments, and the crunch of toasted slivered almonds. Fresh parsley and green onions add a herbaceous touch, while a citrus-infused dressing made with olive oil, orange juice, honey, and a hint of ground cumin ties everything together with irresistible tanginess. Perfect as a light lunch, picnic offering, or side dish for grilled meats, this salad is easy to prepare, ready in just 35 minutes, and a stunning addition to any table. Whether served chilled or at room temperature, it’s a delightful medley of textures and bold flavors that's sure to impress.
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Recipe Information
Ingredients
- 1 cup long-grain rice
- 2 cups water
- 0.5 teaspoons salt
- 0.5 cup dried apricots
- 1 large orange
- 0.25 cup fresh parsley
- 2 stalks green onions
- 0.25 cup slivered almonds
- 3 tablespoons olive oil
- 3 tablespoons orange juice
- 1 teaspoon honey
- 0.25 teaspoon ground cumin
- 0.25 teaspoon black pepper
Instructions
Rinse the rice thoroughly under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and 0.5 teaspoons of salt. Cover, reduce the heat to low, and simmer for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.
Once cooked, fluff the rice with a fork and let it cool completely to room temperature.
While the rice is cooling, dice the dried apricots into small pieces.
Using a knife, carefully peel the orange and remove the segments (supremes), ensuring to remove all membranes. Dice the orange segments into smaller chunks, saving any juices during the process.
Finely chop the parsley and thinly slice the green onions.
Toast the slivered almonds in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
In a small bowl, whisk together the olive oil, orange juice, honey, ground cumin, black pepper, and a pinch of salt to create the dressing.
In a large mixing bowl, combine the cooked and cooled rice, diced apricots, orange chunks, chopped parsley, sliced green onions, and toasted almonds.
Drizzle the dressing over the salad and gently toss until all ingredients are evenly coated.
Taste and adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 43.0 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
