Ingredients
For the Rice
- 2 cups basmati rice
- 3.5 cups chicken or vegetable stock
- 1 tablespoon olive oil
For the Dressing
- 2 oranges
- 2 tablespoons thyme leaves
- 3 ounces fresh lemon juice
- ½ teaspoon salt
- 1 teaspoon black pepper
- ⅔ cup extra virgin olive oil
For the Salad
- 1 cup celery
- ½ cup scallions sliced thin
- ½ cup dried cranberries
- ½ cup pecan pieces
Servings: servings
Units:
Instructions
Cook the rice
- Place the rice, stock, and olive oil in a large saucepan. Cover and bring to boil.
- Reduce the heat. Simmer for 20 to 25 minutes or until rice is tender.
- Remove from heat. Let stand for 5 to 7 minutes.
- Fluff with a fork, transfer to a large bowl and set aside
Make the Dressing
- Using a micro plane or grater, zest the orange peel being careful to avoid the white pith. Set aside the grated peel.
- Cut the orange in half. Squeeze the juice into a bowl.
- Add 2 tablespoons of the orange zest, 2/3 cup of orange juice, thyme leaves, lemon juice, salt and pepper to a small bowl. Whisk to combine.
- Slowly whisk in the oil to form an emulsion.
Make the salad
- Dice the celery and scallions.
- Combine the cranberries, celery and scallions with the rice.
- Drizzle the dressing on to the salad. Toss to combine. Put in the refrigerator to chill for 30 mites.
To serve
- Mound salad onto a plate and top with pecans. Enjoy!
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