Rice: Parsley/Rice Salad with Toasted Almonds and Lemon

By NicoleS

Ingredients

• 3 1/2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/4 to 1/2 teaspoon fine sea salt
• 1 clove garlic, grated
• 1/4 cup olive oil
• 2 cups cold, cooked rice, such as basmati
• 2 cups roughly chopped Italian parsley, with tender stems
• 1 cup whole almonds, toasted and roughly chopped
• 1/2 cup finely diced sweet onion, such as Vidalia
• Zest of 1 lemon
• Dashes hot paprika, for garnish, optional

Details

Servings 6
Preparation time 20mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, sugar pepper, and salt in a large bowl and whisk to combine. Heat olive oil and garlic for a few seconds in the microwave. Slowly add the garlic olive oil, whisking until emulsified.

Reheat the rice until steaming. (I just microwave it for a few minutes.)

Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.

Serve, garnished with a couple dashes of hot paprika if desired.