Prep Time:
60 minutes
Cook Time
21 minutes
Serving Size
1/2 cup
1 cup long grain rice
1 teaspoon salt
2 tablespoons lemon juice
1 teaspoons orange juice
1/8 cup extra virgin olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
4 scallions, chopped
3/4 cups chopped dates or raisins
3/4 cups chopped sliced almonds or pistachios, toasted
1/4 cup chopped fresh parsley leaves


  1. Bring 6 cups water to biol in large pot. Toast rice until faintly fragrant and some grains turn opaque, about 8-10 minutes.
  2. Add 1 teaspoon salt and toasted rice to boiling water. Return to boil and cook, uncovered, until rice is tender, 8 to 10 minutes. Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 miutes. Transfer cooled rice to large bowl.
  3. Whisk together lemon juice, orange zest and juice, oil, cinnamon, and pepper in a bowl. Add scallions, dates, almonds, parsley, and dressing to bowl with rice and toss to combine. Let stand until flavors blend, about 20 minutes. (Salad can be covered and refrigerated for up to 1 day. Bring back to room temperature before serving.)


Recipe modified by CHOICES Nutrition Education Team 

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