Rice Recipes: Jeweled Rice Pilaf

Name: Rice Recipes: Jeweled Rice Pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 32 min
Yield: 4 to 6
Ingredients: 4 cups cooked long grain white, brown, or wild rice; 2 teaspoons extra-virgin olive oil; 1 bunch scallions; 3 cloves garlic; ⅓ cup toasted; ½ cup chopped parsley; ½ cup pomegranate arils; ⅓ cup fresh mint leaves; Sea salt and freshly ground black pepper; roasted chickpeas; 2 tablespoons extra-virgin olive oil; 2 tablespoons white wine vinegar; 1 tablespoon fresh orange juice; 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

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings
4 to 6
Course
Main Course
Cuisine
American, Middle Eastern

Rice Recipes: Jeweled Rice Pilaf

Iris Warren

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One of our favorite rice recipes! Make ahead tip: cook your rice in advance and store it in the fridge until you're ready to make the recipe.

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Ingredients

Servings

4 cups cooked long grain white, brown, or wild rice
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

Dressing

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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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.