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Citrus Rice Salad
Recipe contributed to Oxfam America by Giada de Laurentiis.
- 1 (12-ounce) container extra-firm tofu, drained and patted dry
- 2 Tbsp. extra-virgin olive oil
- ½ cup sliced almonds, toasted (see Cook's Note)
- 4 cups low-sodium chicken broth
- ½ tsp. kosher salt
- 2 Tbsp.
- Extra-virgin olive oil
- ½ cup extra-virgin olive oil
- ¼ cup fresh orange juice
- 3 Tbsp. fresh lemon juice (about 1 large lemon)
- 2 Tbsp. soy sauce
- 1 tsp. dried thyme
- ¾ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 2 cups brown basmati rice, rinsed
- ¾ cup chopped fresh flat-leaf parsley
- 1 medium orange, zested
- 1 large lemon, zested
- 1 cup thinly sliced green onions
- 1 Tbsp. honey
- 1½ tsp. ground cumin
- ¾ tsp. kosher salt, plus extra for seasoning
- ½ tsp. freshly ground black pepper, plus extra for seasoning
- 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.
- 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.
- 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.
- 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.
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.