Citrus Rice Salad

I never really thought there was a lot of difference between what type of rice to use.  I figured once you added whatever extras and seasonings, the rice was simply the vehicle.  So far this year (155 days of recipes!), I have tried several different types of rice.  I get it now-the flavors are completely unique, the textures are different and the cooking processes often differ.  For your average household that only knows the difference between Minute Rice-brown or white (rice btw, should not really cook for 5 minutes, that just makes no sense to me),  I encourage you to explore different types of whole grain rice-arborio, jasmine, basmati, sushi, bomba and more!
This rice dish inspired by a Giada deLaurentiis is delicious.  It can be served hot, room temperature or chilled.  I really like the combination of ingredients in this dish.

Citrus Rice Salad
printable recipe

1/2. c. sliced almonds, toasted
4 c. chicken stock
1/2 tsp. kosher salt
2 T. olive oil
2 c. brown basmati rice, rinsed
3/4 c. chopped fresh parsley
1 medium orange, zested
1 lemon, zested
1 c. sliced green onions

vinaigrette:

1/2 c. olive oil
1/4 c. fresh orange juice
3 T. fresh lemon juice
2 T. soy sauce
1 T. honey
1-1/2 tsp. ground cumin
kosher salt and pepper

In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium high heat.  Stir in the rice.  Cover the pan, reduce the heat to a simmer and cook until all of the liquid is absorbed and the rice is tender, about 40 minutes.  Let covered pan sit for 5 minutes once cooked.

In a large bowl add the parsley, orange zest, lemon zest, green onions and half of the almonds.
Toss well.

In a small bowl whisk the olive oil, orange juice, lemon juice, soy sauce, honey and cumin.

Pour over rice and toss well.  Top with remaining almonds. Serve warm or chilled.