Thursday, June 18, 2009

Mandarin Orange and Cucumber Rice Salad with Orange Blossom Vinaigrette

This was so light and refreshing. It is perfect for summer.Mandarin Orange and Cucumber Rice Salad with Orange Blossom Vinaigrette

From: Cooking with Anne

1 Tbs. olive oil
2 Tbs. orange blossom water (I couldn't get this here and substituted in orange extract and it was yummy)
1 Tbs. pomegranate vinegar (or other fruited vinegar)
1/2 cup liquid canned mandarin oranges
1 shallot, minced
1/2 tsp. salt

2 cups water
1 cup rice
1 shallot, finely diced
1 Tbs. vegetable oil
1 small cucumber, peeled, seeded and diced
1 can (11 oz.) mandarin orange segments

Combine vinaigrette ingredients, stir well and let stand in the refrigerator for one hour or more to blend flavors.

Heat a small saucepan over medium-high heat and add the oil. Stir in the shallot and rice. Stir well so that the rice is well coated with oil. Add water, bring to a boil and reduce heat to low. Cover tightly and simmer for 15-20 minutes or until rice is tender. Remove from heat and cool completely.

Toss orange segments and cucumbers with the vinaigrette and place in the refrigerator until the rice is cooled. When rice is fully cooled, combine with the vinaigrette mixture and serve immediately.

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