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Citrus Rice Salad

(recipe, Oxfam)

Introduction

Recipe contributed to Oxfam America by Giada de Laurentiis.

Ingredients

    Tofu
    1. 1 (12-ounce) container extra-firm tofu, drained and patted dry
    2. 2 Tbsp. extra-virgin olive oil
    Rice salad
    1. ½ cup sliced almonds, toasted (see Cook's Note)
    2. 4 cups low-sodium chicken broth
    3. ½ tsp. kosher salt
    4. 2 Tbsp.
    5. Extra-virgin olive oil
    Vinaigrette
    1. ½ cup extra-virgin olive oil
    2. ¼ cup fresh orange juice
    3. 3 Tbsp. fresh lemon juice (about 1 large lemon)
    4. 2 Tbsp. soy sauce
    5. 1 tsp. dried thyme
    6. ¾ tsp. kosher salt
    7. ¼ tsp. freshly ground black pepper
    8. 2 cups brown basmati rice, rinsed
    9. ¾ cup chopped fresh flat-leaf parsley
    10. 1 medium orange, zested
    11. 1 large lemon, zested
    12. 1 cup thinly sliced green onions
    13. 1 Tbsp. honey
    14. 1½ tsp. ground cumin
    15. ¾ tsp. kosher salt, plus extra for seasoning
    16. ½ tsp. freshly ground black pepper, plus extra for seasoning

    Steps

    1. For the rice salad: In a medium saucepan, bring the chicken broth, salt, and oil to a boil over medium-high heat. Stir in the rice, cover the sauce- pan, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and allow to rest for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and ¼ cup of the almonds. Toss well. While the rice is cooking, prepare the tofu.
    2. For the tofu: Place a nonstick skillet or grill pan over medium-high heat. Cut the tofu in half horizontally. Cut each half into 2 pieces crosswise. Brush each side with olive oil and season with thyme, salt, and pepper. Cook the tofu for 2 to 3 minutes each side until light golden. When cool enough to handle, cut into ¾-inch cubes and add to the rice.
    3. For the vinaigrette: In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, cumin, ¾ teaspoon salt, and ½ teaspoon pepper. Blend until smooth. Season with salt and pepper to taste.
    4. Pour the vinaigrette over the rice and tofu. Toss gently until coated. Season with salt and pepper to taste. Garnish with the remaining lemon zest and almonds.

    Note

    Cook’s Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 F oven for 5 to 7 minutes until lightly toasted. Cool completely before using. Adapted from Giada de Laurentiis, Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner (New York: Random House, 2012). Used with permission.