Rice Salad with Oranges, Olives, and Almonds | America's Test Kitchen

Name: Rice Salad with Oranges, Olives, and Almonds | America's Test Kitchen
Ingredients: 1 1/2 cups long grain white rice or basmati rice; 1 1/2 teaspoons table salt; 2 tablespoons olive oil; 1 small clove garlic , minced (about 1/2 teaspoon); 1/4 teaspoon grated orange zest; 1 tablespoon orange juice from 1 small orange; 2 teaspoons sherry vinegar; 1 teaspoon table salt; 1/2 teaspoon ground black pepper; 1/3 cup chopped green olives; 2 medium oranges , peeled and cut into segments; 1/3 cup slivered almonds , toasted in a small dry skillet over medium heat until fragrant and golden, about 2 minutes; 2 tablespoons fresh oregano leaves , minced

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For light, fluffy, separate rice that doesn’t turn sticky as it cools, toast it, then cook it with the "pasta" method. To avoid a mushy salad, spread the rice out to cool.

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Ingredients

1 1/2 cups long grain white rice or basmati rice
1 1/2 teaspoons table salt
2 tablespoons olive oil
1 small clove garlic , minced (about 1/2 teaspoon)
1/4 teaspoon grated orange zest
1 tablespoon orange juice from 1 small orange
2 teaspoons sherry vinegar
1 teaspoon table salt
1/2 teaspoon ground black pepper
1/3 cup chopped green olives
2 medium oranges , peeled and cut into segments
1/3 cup slivered almonds , toasted in a small dry skillet over medium heat until fragrant and golden, about 2 minutes
2 tablespoons fresh oregano leaves , minced