Pomegranate Rice Salad
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(24)
Ingredients
4-6 servings
- 4 cups cooked long grain rice, any kind - see options below
- 2 teaspoons extra-virgin olive oil
- 1 bunch scallions, white and green parts, chopped
- 3 cloves garlic, minced
- ⅓ cup toasted, chopped pistachios
- ½ cup chopped parsley
- ½ cup pomegranate arils
- ⅓ cup fresh mint leaves
- Sea salt and freshly ground black pepper
- Roasted Chickpeas, optional
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh orange juice, plus 1 teaspoon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon maple syrup
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ½ teaspoon sea salt
- Freshly ground black pepper
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Preparation
Chef’s notes
To cook brown/wild rice mix:
Combine 1 cup rinsed rice, 2 cups water, and 1 teaspoon olive oil in a pot and bring to a boil. Cover, reduce the heat, and simmer for 45 minutes. Remove from the heat and let it sit, covered for 10 minutes. Fluff with a fork. Makes 3 cups cooked rice.
To cook white basmati rice:
Combine 1 cup rinsed rice, 1 1/2 cups water, and 1 teaspoon olive oil in a pot and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork. Makes 3 cups cooked rice.