Citrus Rice Salad With Parmesan

Name: Citrus Rice Salad With Parmesan
Total time: 1 h
Yield: 4 to 8 servings
Ingredients: 1 1/2 to 2 cups any rice; Salt and freshly ground black pepper; 1/2 cup extra-virgin olive oil; 3 tablespoons freshly squeezed citrus juice, or more to taste (lemon, lime, orange, tangerine, grapefruit, or a combination); 2 tablespoons grated citrus zest; 1 tablespoon sugar or honey; 1 cup chopped citrus flesh (or whole segments, if small); 1/2 large red or mild white onion, minced; 1/2 cup chopped fresh mint; 1/2 cup or more grated Parmesan; Chopped almonds or pecans, optional

By Mark Bittman

Total Time: 30 to 60 minutes, depending on the type of rice
Rating: 4(285)
Comments: Read comments

In all of American cooking there is probably no term less meaningful than “salad.” I’m racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like “mixture of food, usually cold or at room temperature, with some kind of dressing.” That’s not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.

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Ingredients

Yield:4 to 8 servings

1½ to 2cups any rice
Salt and freshly ground black pepper
½cup extra-virgin olive oil
3tablespoons freshly squeezed citrus juice, or more to taste (lemon, lime, orange, tangerine, grapefruit, or a combination)
2tablespoons grated citrus zest
1tablespoon sugar or honey
1cup chopped citrus flesh (or whole segments, if small)
½large red or mild white onion, minced
½cup chopped fresh mint
½cup or more grated Parmesan
Chopped almonds or pecans, optional

Ingredient Substitution Guide

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Preparation

Step 1
Cook rice in abundant salted water, as you would pasta, until it’s just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then put in a large bowl.
Step 2
Combine olive oil, citrus juice, zest, sugar or honey, salt and pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more citrus juice a teaspoon or two at a time until the balance tastes right to you.
Step 3
Drizzle vinaigrette over rice. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in citrus flesh, onion and mint; taste, and adjust the seasoning or moisten with a little more dressing. Serve, sprinkled with Parmesan and chopped nuts, at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.

Ratings

4 out of 5

285 user ratings

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Comments

Suzanne7 years ago

This was very good. I didn't feel the need for the honey, but
the Parmesan is essential. I substituted toasted pine nuts for the chopped nuts; they went well with all the other ingredients.

Olivia Evans7 years ago

Truly awful. I am a good cook, followed the directions well and used the best ingredients. Disgusting. I am embarrassed that the NY Times published this. It's not the first miss I've experienced from Mr. Bittman, but it was among the worst. I will be more cautious.

susan7 years ago

I am so glad I tried this recipe! It is really, really good. I kept the ratio of acid to olive equal and wouldn't put in blender again - not worth the extra step, just whisk or shake dressing in a jar. I added a bit of mustard to help emulsify. As suggested in other comments I added some dried cherries and chopped nuts to give a bit more texture and color. It also it great to make ahead - four days later it is still delicious (I made a lot).

Laurie6 months ago

I see comments from years ago.,, I just made this for a potluck at work and everyone loved it. I made it as is, no subs. It was quick and easy and I would make it again.

Robin1 year ago

Just made this salad and it's really good. I added more citrus juice -- orange, lime and grapefruit, salt and pepper. The amount of olive oil was just fine and added layered flavor. I like to shave parm with a veg peeler and crumble -- so good!

Mary No1 year ago

I made this as a side dish for a picnic dinner at the Hollywood Bowl and someone in the seats next to us was so curious about it. Turns out she uses the NYT cooking app, too, and it was so fun to share the recipe with her. I used cara cara oranges and jasmine rice. Fabulous!

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