Herbed Rice Salad with Citrus Dressing

Name: Herbed Rice Salad with Citrus Dressing
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 cup (190g) jasmine rice ((see Note 1)); Diamond Crystal kosher salt ((see Note 2)); 1 medium navel orange; ½ serrano pepper, (finely chopped (or 1 small jalapeño pepper, see Note 3)); 1 teaspoon ground coriander; ½ teaspoon ground cardamom ((freshly ground or pre-ground)); Freshly cracked black pepper; ¼ cup (56g) extra virgin olive oil; ½ cup (75g) hazelnuts, (chopped); 4 cloves garlic, (chopped (but not too small)); 3 tablespoons (45 mL) freshly squeezed lemon juice; 1 teaspoon agave nectar (or maple syrup); ½ cup (85g) pomegranate seeds ((see Note 4)); 1 loosely packed cup (16g) fresh mint leaves; 4 Medjool dates, (finely chopped (optional, for added sweetness; see Note 5))

This holiday-ready rice salad is the total package: fun flavor, eye-catching appeal, and textural delight! Featuring al dente rice bedecked with pomegranate jewels and fresh mint and tossed in a toasted-hazelnut-and-sizzled-citrus dressing, this festive dish is a zesty showstopper.

⏱️ 45 menit 🔪 Persiapan: 25 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 4 dilihat

👨‍🍳 Mulai Masak

Foto: Rainbow Plant Life

Bahan-bahan

8 porsi

1 cup (190g) jasmine rice ((see Note 1))
Diamond Crystal kosher salt ((see Note 2))
1 medium navel orange
½ serrano pepper, (finely chopped (or 1 small jalapeño pepper, see Note 3))
1 teaspoon ground coriander
½ teaspoon ground cardamom ((freshly ground or pre-ground))
Freshly cracked black pepper
¼ cup (56g) extra virgin olive oil
½ cup (75g) hazelnuts, (chopped)
4 cloves garlic, (chopped (but not too small))
3 tablespoons (45 mL) freshly squeezed lemon juice
1 teaspoon agave nectar (or maple syrup)
½ cup (85g) pomegranate seeds ((see Note 4))
1 loosely packed cup (16g) fresh mint leaves
4 Medjool dates, (finely chopped (optional, for added sweetness; see Note 5))

Langkah-langkah

Bring 2 quarts (2 L) of water to a boil in a medium saucepan. Season with 1 tablespoon (10g) kosher salt. Add the rice and reduce the heat to a rapid simmer. Cook, uncovered, at a rapid simmer, stirring occasionally, for 10 minutes, or until the rice is cooked through but like al dente pasta, not soft or mushy.Drain and rinse under cool water, then spread out on a sheet pan to help it cool faster to room temperature.
Prep the orange peel: Use a vegetable peeler to peel the orange into strips, but don't put too much pressure on the peeler; that way, you avoid the white pith underneath. Stack a few peels on top of one another, peel side facing up, and slice into very thin slivers or matchsticks; repeat with all the peel and set aside.
Cut the orange into pieces: Slice the orange in half and remove the white pith with a paring knife. Cut around the core, as you would an apple, then slice the orange into bite-sized pieces. Scrape any accumulated juice on your cutting board into a bowl to use in the salad.
In a large bowl (big enough to mix the rice with everything), add the serrano, coriander, cardamom, ¼ teaspoon kosher salt, and several twists of black pepper. Set by the stove.
Heat a medium frying pan over medium heat for 1 to 2 minutes, then add the olive oil. Once warm, add the chopped hazelnuts and stir occasionally for 3 to 4 minutes, or until golden brown. Add the garlic and stir constantly for 30 seconds, then add the orange peel and continue stirring for 1 minute, lowering the heat if the nuts or garlic are browning too quickly.Immediately pour the entire mixture into the large bowl on top of the spices, including all of the oil.
To the bowl, add in 3 tablespoons (45 mL) lemon juice, the agave, and 1 tablespoon (15 mL) reserved orange juice (if you didn’t have any reserved juice, squeeze a few of the orange pieces to release their juice into the bowl). Stir well to combine.
Fluff the room temperature rice with a fork, then add it into the hazelnut-orange dressing. Toss well to coat the rice. Fold in the orange pieces, pomegranate seeds, and dates if using. Chop the mint or tear with your hands and add to the salad.
Season to taste with salt and pepper. For more sweetness, add a little more orange juice if you have leftover, or more pomegranate seeds or dates to taste.