Rice Salad with Oranges, Olives, and Almonds

Taste the rice as it nears the end of its cooking time; it should be cooked through and toothsome, but not crunchy. Be careful not to overcook the rice or the grains will “blow out” and fray. Aromatic basmati rice works well in any of the rice salads, but regular long-grain rice works fine, too.

Course Salad

Servings 7

Ingredients

For Boiled Rice

1½ cups long grain white rice or basmati rice
1½ tsp table salt

For Salad

2 Tbs olive oil
1 small clove garlic about 1/2 teaspoon, minced
¼ tsp grated orange zest
1 Tbs orange juice from 1 small orange
2 tsp sherry vinegar
1 tsp table salt
½ tsp ground black pepper
⅓ cup chopped green olives
2 medium oranges peeled and cut into segments
⅓ cup slivered almonds toasted in a small dry skillet over medium heat until fragrant and golden, about 2 minutes
2 Tbs fresh oregano leaves minced

Instructions

For Boiled Rice: Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
For Salad: Stir together oil, garlic, orange zest and juice, vinegar, salt, and pepper in small bowl. Combine rice, olives, oranges, almonds, and oregano in large bowl; drizzle oil mixture over and toss thoroughly to combine. Let stand 20 minutes to blend flavors and serve.