Brown Rice with Dates & Orange

This dish is a beautiful example of how simple ingredients can come together to create something truly elegant. Earthy brown rice forms a wholesome base, while plump dates add a touch of natural sweetness. Supremed orange segments bring a bright, citrusy lift that cuts through the richness and ties the whole dish together with just the right note of freshness. A scattering of toasted almonds adds welcome texture, making this perfect as a light lunch, side dish, or alongside other small plates for a laid-back but refined dinner party.

Want to learn how to supreme an orange like a pro? Here’s a step-by-step guide to mastering the technique.

Prep Time	Cook Time
15 mins	40 mins
Total Time	Serves
55 mins	4

Ingredients

• 1 cup brown basmati rice, or long-grain brown rice

• 2 cups water or light vegetable stock

• zest of 1 orange

• 1 orange, supremed

• 2 tablespoons fresh orange juice

• 1/2 cup Medjool dates, pitted and finely chopped

• 2 tablespoons extra virgin olive oil, or a touch of walnut oil for extra sophistication

• 1 tablespoon shallot, finely chopped

• 1 teaspoon white wine vinegar or champagne vinegar

• salt and freshly cracked black pepper, to taste

• 2 tablespoons fresh flat-leaf parsley, chopped

• garnish with toasted sliced almonds

Instructions

1. In a medium pot, combine the rice, water or stock, and a generous pinch of salt. Bring to a boil, reduce to low, cover, and simmer for about 35–40 minutes or until tender. Let it sit covered for 5 minutes, then fluff it with a fork.

   
   

2. While the rice cooks heat 1 tbsp of olive oil in a small pan. Gently sauté the chopped shallot until soft and translucent, about 2–3 minutes. Set aside.

   
   

3. In a small bowl, whisk together the orange zest, orange juice, remaining olive oil, vinegar, salt, and pepper. Stir in the sautéed shallots.

   
   

4. In a large bowl, combine the warm rice with the chopped dates, supremed oranges, orange dressing, and parsley. Toss gently to coat and taste for seasoning.

   
   

5. Spoon onto a serving platter or into shallow bowls and garnish with optional almonds.