Step 1

Combine rice and broth in a large saucepan and bring to a boil. Cover and reduce to low heat, cooking about 25 minutes, until the rice is tender. Remove from the heat and let sit 15 minutes before fluffing with a fork.

Step 2

Segment the oranges over a medium bowl allowing any juice to fall into the bowl. Place the segments in a separate small bowl. Use a juicer to squeeze the remaining juice from the fruit.

Step 3

Whisk the lime juice and olive oil into the orange juice. Season with salt and pepper.

Step 4

Add the rice to the bowl. Toss, allowing the rice to soak up the dressing.

Step 5

Gently toss in the orange segments, red onion, cashews, cilantro, and green onions (if using). Serve.