Pomegranate Rice Salad
User Reviews
5
Pomegranate Rice Salad
Description
The Pomegranate Rice Salad features cooked rice mixed with a dressing made from olive oil, white wine vinegar, fresh orange and lemon juice with zest, maple syrup, and warm spices including cumin, coriander, and cinnamon. Scallions and garlic are lightly sautéed and combined into the rice for subtle softness and aroma. Toasted pistachios introduce crunch, while fresh parsley, mint, and pomegranate arils add herbaceous and sweet-tart notes. Optionally, roasted chickpeas provide additional texture and protein.
The cooking methods involve simmering rice separately, then warming with aromatics before dressing and mixing in toppings. The balance of sweet, savory, tart, and earthy flavors with a combination of soft and crisp textures makes this salad interesting and refreshingly different from standard rice dishes. It can be served alongside grilled meats, vegetables, or as a standalone vegetarian option.
Different types of rice such as brown, wild, or basmati can be used with corresponding cooking times. The dressing and ingredients can be prepared ahead, making this salad suitable for make-ahead meals. Adjust seasoning to taste before serving for best flavor.
Brown and wild rice mix requires longer cooking time: simmer rice with water and olive oil for 45 minutes, then let sit 10 minutes before fluffing.White basmati rice cooks faster: simmer with water and olive oil for 15 minutes, then let sit 10 minutes covered before fluffing.
Ingredients
- 4 cups long grain rice any kind - see options below, cooked
- 2 teaspoons extra-virgin olive oil
- 1 scallion white and green parts, chopped, bunch
- 3 cloves garlic minced
- ⅓ cup toasted chopped pistachios
- ½ cup parsley chopped
- ½ cup pomegranate arils
- ⅓ cup mint leaf fresh
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- chickpeas optional, roasted
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon orange juice plus 1 teaspoon zest, fresh
- 1 tablespoon lemon juice fresh
- ½ teaspoon maple syrup
- ½ teaspoon cumin ground
- ½ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ½ teaspoon salt sea salt
- black pepper freshly ground
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, vinegar, orange juice, zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and a pinch of pepper. Set aside.
- Heat the oil in a large skillet over medium heat. Add the scallions, garlic, pinches of salt, and pepper and cook for 1 minute until soft. Reduce heat to low and add the cooked rice, using the back of a wooden spoon to break up any clumps. Heat until warmed through. Turn off the heat and stir in the dressing, pistachios, parsley, and pomegranates. Top with mint leaves and roasted chickpeas, if using. Season to taste and serve.
Notes
- Brown and wild rice mix requires longer cooking time: simmer rice with water and olive oil for 45 minutes, then let sit 10 minutes before fluffing.
- White basmati rice cooks faster: simmer with water and olive oil for 15 minutes, then let sit 10 minutes covered before fluffing.
User Reviews
Overall Rating
5
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