Herbed Rice Salad with Citrus Dressing

🥘 Ingredients

• jasmine rice 1 cup
• Diamond Crystal kosher salt
• medium navel orange 1
• serrano peppers 1
• ground coriander 1 tsp
• ground cardamom freshly ground or pre-ground ½ tsp
• Freshly
• extra virgin olive oil ¼ cup
• raw hazelnuts ½ cup
• garlic cloves 4
• freshly squeezed lemon juice 3 tbsp
• agave nectar or pure maple syrup 1 tsp
• pomegranate seeds ½ cup
• Medjool dates 4
• fresh mint leaves 1 cup

1. 1

   For the rice: jasmine rice , Diamond Crystal kosher salt . For the dressing: medium navel orange , serrano peppers , ground coriander , ground cardamom freshly ground or pre-ground , Freshly cracked black pepper, extra virgin olive oil , raw hazelnuts , garlic cloves , freshly squeezed lemon juice , agave nectar or pure maple syrup . For the salad: pomegranate seeds , Medjool dates , fresh mint leaves .
2. 2

   Bring 2 qt of water to a boil in a medium saucepan. Season with 1 tbsp kosher salt. Add the rice and reduce the heat to a rapid simmer. Cook, uncovered, at a rapid simmer, stirring occasionally, for 10 minutes , or until the rice is cooked through but like al dente pasta, not soft or mushy (see Notes 1 and 2). Drain and rinse under cool water, then spread out on a sheet pan to help it cool faster to room temperature.
3. 3

   Prep the orange peel: Use a vegetable peeler to peel the orange zest into strips, but don't put too much pressure on the peeler; that way, you avoid the white pith underneath. Stack a few peels on top of one another, peel side facing up, and slice into very thin slivers or matchsticks; repeat with all the peel and set aside.
4. 4

   Cut the orange into pieces: Slice the orange in half and remove the white pith with a paring knife. Cut around the core, as you would an apple, then slice the orange into bite-sized pieces. Scrape any accumulated juice on your cutting board into a bowl to use in the salad.
5. 5

   In a large bowl (big enough to mix the rice with everything), add the serrano, coriander, cardamom, 1/4 tsp kosher salt, and several twists of black pepper. Set by the stove.
6. 6

   Heat a medium frying pan over medium heat for 1-2 minutes , then add the olive oil. Once warm, add the chopped hazelnuts and stir occasionally for 3 to 4 minutes, or until golden brown. Add the garlic and stir constantly for 30 seconds, then add the orange peel and continue stirring for 1 minute, lowering the heat if the nuts or garlic are browning too quickly. Immediately pour the entire mixture into the large bowl on top of the spices, including all of the oil.
7. 7

   To the bowl, add in the lemon juice, the agave, and 1 tbsp reserved orange juice (if you didn’t have any reserved juice, squeeze a few of the orange pieces to release their juice into the bowl). Stir well to combine.
8. 8

   Fluff the room temperature rice with a fork, then add it into the hazelnut-orange dressing. Toss well to coat the rice. Fold in the orange pieces, pomegranate seeds, and dates if using. Chop the mint or tear with your hands and add to the salad.
9. 9

   Season to taste with salt and pepper. For more sweetness, add a little more orange juice if you have leftover, or more pomegranate seeds or dates to taste.