Rice Salad With Oranges, Olives And Almonds...

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 cups long grain rice or 1 1/2 cups basmati rice
• 1 1/2 teaspoons table salt
• 4 tablespoons olive oil
• 1 small garlic clove, minced (1/2 tsp)
• 1/2 teaspoon grated orange zest
• 2 teaspoons orange juice
• 3 teaspoons sherry wine vinegar
• 1 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/2 cup chopped green olives
• 2 oranges, peeled and cut into segments
• 1/2 cup toasted slivered almonds
• 2 teaspoons fresh minced oregano leaves

Recipe

• 1 bring 4 quarters of water with salt to a boil in a large pot. meanwhile, heat a skillet over mediun heat until hot. add rice and toast, stirring frequently until faintly fragant and some grains turn opaque (about 5 mins.).
• 2 stir toasted rice into the boiling water; return to boil and cook uncover until rice is tender but not soft (8 to 10 mins for long gran rice, or 15 minutes for basmati). drain rice in a fine mesh strainer or colander and spread it on a trimmed baking sheet. cool while preparing salad ingredients.
• 3 stir together oil, garlic, orange zest and juice, vinegar, salt and pepper in a small bowl. combine rice, olives, oranges segments, almonds and oregano in a large bowl; drizzle oil mixture over and toss thoroughly to combine. let stand up to one hour at room temperature, toss again and serve.
• 4 this salad is better eaten at room temperature.