Citrus Asian Rice Salad

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Adjust Servings:
1 Knorr Chicken Stock Pot
1 cup Long grain rice Rinsed
2 tbsp Olive oil
1/2 cup Mint leaves Chopped
1 Orange zest
1 Orange juice
1 Lemon zest
1 cup Green onions Thinly sliced
1/2 cup Pistachios Toasted
tbsp Soy sauce Dark

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Citrus Asian Rice Salad

  • Gluten Free
  • Vegan
  • Vegetarian
  • 25 Minutes
  • Serves 2
  • Easy



I’m not one to add fruit to my food so at first sight, this recipe was not appealing to me. But I tried it nonetheless and I tell you, I’m converted. The lemon and orange zest add such a fresh taste. It looks very gourmet but it is so effortless. This light side dish goes perfectly with grilled salmon fillets to balance the richness of the fish.



In a medium saucepan, I put the Knorr chicken stock pot, half the lemon & orange zest, orange juice, 2 cups of water and oil and bring to a boil over medium-high heat.


I add the rice, cover and reduce the heat. I let it simmer until all the liquid has been absorbed and the rice is almost cooked.


I then transfer the rice to a glass bowl (unless it needs rinsing from excess water) and using a fork, I fluff the rice. The fresh mint, half of the lemon & orange zest, green onions, pistachios and soy sauce are added to take the rice to the next level.


Voilà! Best served chilled. Yum!

The Cook

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