Rice Salad with Oranges, Olives, and Almonds

Name: Rice Salad with Oranges, Olives, and Almonds
Ingredients: 1 1/2 cups, long grain white rice or basmati rice; 1 1/2 teaspoons, table salt; 2 tablespoons, olive oil; 1 small clove, garlic, minced (about 1/2 teaspoon); 1/4 teaspoon, grated orange zest; 1 tablespoon, orange juice from 1 small orange; 2 teaspoons, sherry vinegar; 1 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 1/3 cup, chopped green olives; 2 , medium oranges, peeled and cut into segments; 1/3 cup, slivered almonds, toasted in a small dry skillet over medium heat until fragrant and golden, about 2 minutes; 2 tablespoons, fresh oregano leaves, minced

Side Dishes
Vegetables
Fruit
Rice
Vegetarian
Salads

Appears in Cook's Illustrated July/August 2000, America's Test Kitchen TV

For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it, then cook it with the "pasta" method. To avoid a mushy salad, spread the rice out to cool.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 6 to 8

TIME 50 minutes, plus 20 minutes standing

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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