Rice Salad With Oranges, Olives And Almonds...

• 1 1/2 cups long grain white rice or 1 1/2 cups basmati rice
• 1 1/2 teaspoons table salt
• 4 tablespoons olive oil
• 1 small garlic clove, minced (1/2 tsp)
• 1/2 teaspoon grated orange zest
• 2 teaspoons orange juice
• 3 teaspoons sherry wine vinegar
• 1 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/2 cup chopped green olives
• 2 oranges, peeled and cut into segments
• 1/2 cup toasted slivered almonds
• 2 teaspoons fresh minced oregano leaves

1. Bring 4 quarters of water with salt to a boil in a large pot. Meanwhile, heat a skillet over mediun heat until hot. Add rice and toast, stirring frequently until faintly fragant and some grains turn opaque (about 5 mins.).
2. Stir toasted rice into the boiling water; return to boil and cook uncover until rice is tender but not soft (8 to 10 mins for long gran rice, or 15 minutes for Basmati). Drain rice in a fine mesh strainer or colander and spread it on a trimmed baking sheet. Cool while preparing salad ingredients.
3. Stir together oil, garlic, orange zest and juice, vinegar, salt and pepper in a small bowl. Combine rice, olives, oranges segments, almonds and oregano in a large bowl; drizzle oil mixture over and toss thoroughly to combine. Let stand up to one hour at room temperature, toss again and serve.
4. This salad is better eaten at room temperature.

long grain white rice, salt, olive oil, garlic, orange zest, orange juice, sherry wine vinegar, salt, ground black pepper, green olives, oranges, almonds, oregano

Taken from www.food.com/recipe/rice-salad-with-oranges-olives-and-almonds-329790 (may not work)