Rice Salad with Oranges and Olives
A bright, citrusy grain salad with briny olives and toasted almonds
Why This Recipe Works
Toasting the dry rice before boiling infuses the grains with a nutty depth that holds its own against sharp olives and bright citrus. This technique ensures the grains remain distinct and firm enough for a salad dressing.
Instructions
Bring 4 quarts of water to a boil in a Dutch oven. While the water heats, toast the rice in a large skillet over medium heat, stirring frequently, until the grains smell nutty and some turn opaque, about 5 to 8 minutes.
Stir the salt and toasted rice into the boiling water and cook until the rice is tender but still has a slight bite, about 15 minutes.
Drain the rice well and spread it out on a rimmed baking sheet. Let it cool completely, which should take about 15 minutes, then transfer it to a large bowl.
Whisk the oil, vinegar, garlic, orange zest, orange juice, salt, and pepper together in a small bowl until emulsified.
Drizzle the dressing over the cooled rice. Add the oranges, olives, almonds, and oregano, then toss gently to combine.
Let the salad sit for 20 minutes before serving to allow the rice to absorb the flavors of the dressing.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The dressing can be whisked together up to 2 days in advance and stored in the refrigerator. The rice can be cooked a day ahead, cooled, and stored in an airtight container in the refrigerator.
