Citrus Rice Salad

May 28th, 2015

Herbed Rice Salad 1

When summer arrives I prefer salads rather than hot side dishes.  We grilled a Tuscan butterflied chicken recently and rather than my usual rice, I turned the rice into a citrus laced salad with fresh herbs from my herb boxes on the deck.  I think I threw everything into that salad.  I had left over diced red onions and peppers, a half empty jar of roasted red peppers, a can of mandarin oranges, and toasted almonds.  With a lemon-lime vinaigrette it was tangy and refreshing.

Herbed Rice Salad 3V

The Butterflied Tuscan chicken was also good, but it was not very photogenic.  But if you are interested this is the recipe that I used.  I added more herbs though, since my herb boxes are doing so well.

Herbs on Deck 1

The sage and thyme are looking wonderful so far.  I bought a special organic potting soil mix that is supposed to hold the moisture better than others.

Herbs on Deck 2

I get my plants from a local shop.  They are inexpensive and always healthy.

Herbs on Deck 3We added two more boxes this year, so now I have four conveniently  located herb containers.  It makes cooking with fresh herbs much easier.

Herbed Rice Salad 2

This rice salad is best served at room temperature, but it is also good chilled.  You can get creative with it too.  It goes well with anything that you grill.


2 tablespoons olive oil
1 cup white rice ( or any rice that you prefer, cooked according to package directions)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup fresh orange juice
1 1/2 cups water
Salt and pepper to taste
1/4 tsp cardamom, optional

4 scallions chopped
Jarred roasted red peppers, chopped
small can of mandarin oranges, drained
1/2 cup toasted slivered almonds
Zest of 1 orange
chopped herbs to taste; basil, parsley, chives

Juice on one lime and one lemon
1/4 cup olive oil

In a medium saucepan, heat the olive oil.  Add the rice, onion and green pepper and cook briefly to coat the rice.  Add the orange juice, water and seasonings.  Bring to a boil.  Reduce the heat to low, cover the pan and cook until rice is tender and the liquid is absorbed.

Meanwhile, combine the additions in a large bowl.  When rice is done, add it to the bowl.  Cool slightly.  Add the vinaigrette ingredients and toss to combine.

Printable Recipe



7 responses to “Citrus Rice Salad”

  1. Penny @ The Comforts of Home says:

    Your rice salad looks like the perfect summer side dish. Yes we are thinking on the same terms! Your herb garden looks great. Sending you an email.

  2. Monique says:

    Love your railing! How artisanal and fitting for where you are..
    I find most of our main dishes..are not that photogenic;)

    Love rice salads especially the way you perked this one up with your beautiful herbs..I wish we could have fresh herbs year round at our do!
    Have a nice weekend..Are you mended?

  3. Barbara says:

    Love the view from your porch! I do miss summers on Walloon Lake in Michigan…this reminds me of those days.
    Your salad is pretty as well as tasty. Great idea to add the mandarin oranges along with your fresh herbs. The only herb I have growing at the moment is rosemary, which we put in planters with some flowers by the front door. They’re turning into trees!

  4. Susan says:

    I agree with Monique – your porch railing is beautiful! I can’t wait for my herbs to grow up like yours 🙂 Another great salad recipe for summer – it sounds delicious, Penny.

  5. Linda says:

    This looks absolutely scrumptious and refreshing! Your photos are gorgeous. Thank you so much for sharing. 🙂

  6. Katie Zeller says:

    I like rice salads – a nice change for a side dish, esp. when I can make them in the morning. This looks delicious!

  7. Chris says:

    We love this idea. I also need to get the herb boxes like you as we had to abandon our herb garden this year since we got a dog who likes to pee everywhere.

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