Ingredients:

1½ cups basmati rice

1½ tsp. table salt

½ cup extra-virgin olive oil

¼ cup fresh orange juice

3 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons soy sauce

1 tablespoon honey

¾ cup chopped fresh flat-leaf parsley

¼ cup fresh mint, chopped

1 medium orange, zested

1 lemon, zested

½ cup pine nuts, toasted

1 cup thinly sliced green onions

Directions:

1. For basmati: bring 4 qts. water to a boil in a Dutch oven.

2. Meanwhile, warm a medium, non-stick skillet over medium heat for about 5 minutes.

3. Add the basmati and toast for about 5 minutes, until fragrant and opaque, stirring constantly.

4. Once the water is boiling, add the salt and bring the water back to a boil.

5. Add the basmati to the boiling water and cook until it is just cooked through, about 15 minutes.

6. Drain and spread the rice on a parchment-covered baking sheet to cool.

7. For the dressing: mix together the citrus juices, soy sauce, and honey.

8. Whisk in the oil.

9. Add salt and pepper, to taste.

10. For the salad: once the basmati is cooled, fluff it with a fork.

11. Stir in the herbs, citrus zest, nuts and onions.

12. Add dressing, to taste.

Bon Appetit!