SERVES 6 TO 8
Taste the rice as it nears the end of its cooking time; it should be cooked through and firm, but not crunchy. Be careful not to overcook the rice or the grains will be blown out.
1½ |
cups long-grain or basmati rice |
Table salt |
|
2 |
tablespoons extra-virgin olive oil |
¼ |
teaspoon grated zest plus 1 tablespoon juice from 1 orange |
2 |
teaspoons sherry vinegar |
1 |
small garlic clove, minced or pressed through a garlic press (about ½ teaspoon) |
½ |
teaspoon ground black pepper |
2 |
medium oranges, peel and pith removed, and cut into segments |
⅓ |
cup chopped pitted green olives |
⅓ |
cup slivered almonds, toasted |
2 |
tablespoons fresh oregano leaves, minced |
1. Bring 4 quarts water to a boil in a large pot. Heat a medium skillet over medium heat until hot, about 3 minutes; add the rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
2. Stir 1½ teaspoons salt and the rice into the boiling water. Cook, uncovered, until the rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati (see note). Line a rimmed baking sheet with foil or parchment paper. Drain the rice in a colander and spread on the prepared baking sheet. Cool while preparing the salad ingredients.
3. Whisk the oil, orange zest and juice, vinegar, garlic, 1 teaspoon salt, and pepper together in a small bowl. Combine the rice, oranges, olives, almonds, and oregano in a large bowl; drizzle the dressing over the salad and toss to combine. Let stand for 20 minutes to blend the flavors, and serve.