Citrus Rice Salad With Parmesan

By Mark Bittman

Citrus Rice Salad With Parmesan
Andrew Scrivani for The New York Times
Total Time
30 to 60 minutes, depending on the type of rice
Rating
4(295)
Comments
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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

Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
295 user ratings
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Comments

Suzanne

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 Evans

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.

susan

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).

Kathy

I agree that there is too much olive oil. But other than that - yummy. Good way to use leftover rice. I used lime zest and juice, orange zest juice and flesh, grapefruit sections

Laurie

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.

Robin

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!

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