Citrus Rice Salad With Parmesan

Ingredients

• 1 1/2-2 cups any rice
• salt & freshly ground black pepper
• 1 tablespoon extra virgin olive oil (or up to 1/4 cup)
• 3 tablespoons citrus juice (or more to taste, including lemon, lime, orange, tangerine, grapefruit or a combination)
• 2 tablespoons citrus zest, grated
• 1 tablespoon sugar or honey
• 1 cup citrus fruit (chopped, or whole segments if small)
• 1/2 large red onion or mild white onion, minced
• 1/2 cup fresh mint (chopped)
• 1/4-1/2 cup parmesan cheese (grated, (or more)
• almonds (optional) or pecans, chopped (optional)

Directions

1. 1

   Cook rice in abandant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then put in a large bowl.

2. 2

   Combine the 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. 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 salade back to room temperature before serving.