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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. 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. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1 1/2 - 2	cups		0.0	0.0	0.0	0.0
salt black pepper			ground	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
citrus juice	3	tablespoons		457.0684	113.4207	3.3857	0.2821
citrus zest	2	tablespoons	grated	-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
citrus fruit	1	cup	chopped	457.0684	113.4207	3.3857	0.2821
red onion	1/2		mild minced	-	-	-	-
mint	1/2	cup	chopped	20.064	3.835	1.5002	0.3329
parmesan cheese	1/4 - 1/2	cup	grated	0.0	0.0	0.0	0.0
pecan			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.