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Citrus Basmati Rice Salad


  • 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 Tbsp. fresh lemon juice (about 1 lemon)
  • 2 Tbsp. soy sauce
  • 1 Tbsp. 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



  • ┬áBring 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.
  • 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.


  • Mix together the citrus juices, soy sauce, and honey. Whisk in the oil. Add salt and pepper, to taste.


  • Once the basmati is cooled, fluff it with a fork. Stir in the herbs, citrus zest, nuts and onions. Add dressing, to taste. EnJOY!