Citrus Rice Salad With Parmesan - cooking recipe

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 1 tablespoon honey
1 cup citrus fruit (chopped, or whole segments if small)
1/2 large red onions or 1/2 large mild white onion, minced
1/2 cup of fresh mint (chopped)
1/4 - 1/2 cup parmesan cheese (grated, (or more)
almonds (optional) or pecans, chopped (optional)

Preparation

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.
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.
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.