Citrus Basmati Rice Salad


Basmati rice has so much flavor, it makes an excellent cold salad. We love serving this at parties and it makes a wonderful accompaniment for Chicken Breast Marbella. Fresh herbs and a refreshing citrus vinaigrette keep the flavor light.

Citrus Basmati Rice Salad
Recipe Type: Salad, Side
Author: A Passionate Plate
Serves: 8-10
Toasting the basmati prior to boiling it really brings out the basmati flavor. Don’t skip this step.
  • 1 1/2 cups basmati rice
  • 1 1/2 tsp. table salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh orange juice
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup fresh mint, chopped
  • 1 medium orange, zested
  • 1 lemon, zested
  • 1/2 cup pine nuts, toasted
  • 1 cup thinly sliced green onions
  1. For basmati: Bring 4 qts. water to a boil in a Dutch oven. Meanwhile, warm a medium, non-stick skillet over medium heat for about 5 minutes. Add the basmati and toast for about 5 minutes, until fragrant and opaque, stirring constantly.
  2. Once the water is boiling, add the salt and bring the water back to a boil. Add the basmati to the boiling water and cook until it is just cooked through, about 15 minutes. Drain and spread the rice on a parchment-covered baking sheet to cool.
  3. For the dressing: Mix together the citrus juices, soy sauce, and honey. Whisk in the oil. Add salt and pepper, to taste.
  4. For the salad: Once the basmati is cooled, fluff it with a fork. Stir in the herbs, citrus zest, nuts and onions. Add dressing, to taste. EnJOY!



  1. Barbara says:

    I want to serve this hot with the Chicken Marbella. Do I prepare the same way?
    Add just a small amount of dressing????

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