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Citrus Rice Salad With Parmesan

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“Found several interesting looking rice salads in the NY Times on July 30, 2008 by Mark Bittman (the minimalist). He says rice salads are among the few salads that don't deteriorate after the dressing is added, so they can be dressed minutes or hours ahead. He recommends that you cook the rice a bit in advance, and dress it before it gets too cold. He also recommends that you cook the rice like a pasta, in abundant salted water (for between 15 and 45 minutes, depending on the rice) and then drain it and dress it when the rice is cool enough to handle. Cooking time is for white rice. Slightly adjusted to suit my dietary preferences (lower fat, but you can increase the olive oil and cheese as you see fit).”

Ingredients Nutrition

  • 1 12-2 cups any rice
  • salt & freshly ground black pepper
  • 1 tablespoon extra virgin olive oil (or up to 1/4 cup)
  • 3 tablespoons citrus juice (or more to taste, including lemon, lime, orange, tangerine, grapefruit or a combination)
  • 2 tablespoons citrus zest, grated
  • 1 tablespoon sugar or 1 tablespoon honey
  • 1 cup citrus fruit (chopped, or whole segments if small)
  • 12 large red onions or 12 large mild white onion, minced
  • 12 cup of fresh mint (chopped)
  • 14-12 cup parmesan cheese (grated, (or more)
  • almonds (optional) or pecans, chopped (optional)


  1. Cook rice in abandant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then put in a large bowl.
  2. Combine the 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.
  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 salade back to room temperature before serving.

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