Ingredients

For Boiled Rice

1 1/2 cups long grain white rice or basmati rice

1 1/2 teaspoons table salt

For Salad

2 tablespoons olive oil

1 small clove garlic , minced (about 1/2 teaspoon)

1/4 teaspoon grated orange zest

1 tablespoon orange juice from 1 small orange

2 teaspoons sherry vinegar

1 teaspoon table salt

1/2 teaspoon ground black pepper

1/3 cup chopped green olives

2 medium oranges , peeled and cut into segments

1/3 cup slivered almonds , toasted in a small dry skillet over medium heat until fragrant and golden, about 2 minutes

2 tablespoons fresh oregano leaves , minced

Preparation

  1. For Boiled Rice: Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.

  2. Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.

  3. For Salad: Stir together oil, garlic, orange zest and juice, vinegar, salt, and pepper in small bowl. Combine rice, olives, oranges, almonds, and oregano in large bowl; drizzle oil mixture over and toss thoroughly to combine. Let stand 20 minutes to blend flavors and serve.