Denver Green Chili

Recipe of the Week - 10/8/11 Chile Rice Salad with Oranges and Almonds

I made this dish for the Chile Class at Nick's Garden Center
on September 10. I found that people could barely taste
the chiles when it was made with mild chiles. I got many
requests for the recipe.

This is easy to make and colorful. The combination of
the oranges and the green chiles make a particularly
interesting contrast.

In the future, I'm planning to try adding shrimp or
chicken and serving it as a main dish.


Chile Rice Salad with Oranges and Almonds

Ingredients:
• 1 1/2 cups basmati rice
• 1 1/2 tsp salt

• 2 tbsp olive oil
• 1 medium clove garlic, minced (1/2 rounded tsp)
• 1/4 tsp grated orange zest
• 2 tsp sherry vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup diced green chiles, medium hot or hot
• 1/3 cup chopped black olives
• 3 medium oranges, peeled and cut into segments
• 1/2 cup slivered almonds, toasted in dry skillet over
   medium heat until golden, about 2 minutes
• 1/4 cup fresh cilantro, chopped


Preparation:

1. For Boiled Rice: Bring 4 quarts water to a boil in a large pot.
    Meanwhile, heat a large skillet over medium heat about 3 minutes,
    then add rice and toast, stirring often, about 5 minutes or until
    some grains turn opaque.
 
   
2. Add salt to boiling water and stir in toasted rice. Return to boil and
    cook, uncovered, about 15 minutes or until rice is tender but not
    soft. Drain rice in large colander and let cool while preparing salad.

3. For Salad: Put oil, garlic, orange zest, juice, vinegar, salt, and
    pepper in a small jar. Screw on lid and shake to blend. Combine
    rice, olives, oranges, almonds, green chiles, and cilantro in large
    bowl; drizzle oil mixture over and stir well to combine. Let stand
    at least 20 minutes to blend and serve.

Preparation time: 30 minutes


Serves 6-8

Have a hot week!

Anita

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