Orange Rice Salad
Brighten up your table with this refreshing and vibrant Orange Rice Salad, a perfect fusion of sweet, tangy, and nutty flavors. Featuring fluffy long-grain white rice as its base, this salad is elevated with juicy orange segments, a citrusy dressing made with fresh orange juice and zest, and a splash of white wine vinegar for a hint of acidity. Topped with toasted almonds for crunch, dried cranberries for a touch of sweetness, and fresh herbs like parsley and mint for an aromatic twist, this dish offers a delightful blend of textures and tastes. Ready in just 30 minutes, it's a versatile side dish or light main that's perfect for picnics, potlucks, or any occasion where you crave a burst of vibrant flavor. Serve it chilled or at room temperature for a zesty, wholesome, and crowd-pleasing dish.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 0.25 cup orange juice
- 1 teaspoon orange zest
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons white wine vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 scallions, thinly sliced
- 0.25 cup sliced almonds, toasted
- 0.25 cup cranberries, dried
- 1 fresh orange segments
Instructions
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring the water to a boil. Stir in the rice, reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and all the water is absorbed.
Spread the cooked rice on a large baking tray to cool completely. Fluff the rice with a fork to separate the grains.
In a small bowl, whisk together the orange juice, orange zest, olive oil, white wine vinegar, honey, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled rice, chopped parsley, and mint. Add the sliced scallions, toasted almonds, dried cranberries, and fresh orange segments.
Drizzle the dressing over the rice mixture and gently toss to combine.
Taste and adjust seasoning if needed, adding a pinch more salt or a splash of vinegar for extra brightness.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature, garnished with additional herbs or orange zest if desired.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1238 mg | 54% | |
| Total Carbohydrate | 133.4 g | 49% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 57.4 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1405 mg | 30% | |
*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.
