pomegranate rice salad
Pomegranate Rice Salad brings together vibrant colors and bold flavors, making it the perfect side dish for any festive occasion. The combination of tangy pomegranate, fresh mint, and crunchy pistachios creates a delightful balance that everyone will enjoy.
This rice salad is as versatile as it is beautiful, ideal for fall and winter meals or special gatherings. With a dressing that incorporates bright citrus notes and warm spices, it’s a flavor-packed addition to your table.
Easily customizable with optional roasted chickpeas, this dish can be prepared ahead of time by cooking the rice in advance. When ready, simply combine the ingredients for a fresh and unforgettable side.
Pomegranate Rice Salad Ingredients
The base of long grain rice offers a fluffy, hearty foundation that absorbs the vibrant flavors of the dish. Scallions provide a gentle onion flavor, while garlic adds a savory depth that perfectly complements the freshness of parsley and mint.
Pomegranate arils bring a burst of sweetness and color, balancing the richness of toasted pistachios, whose crunchy texture adds a delightful contrast. The dressing, with citrusy orange and lemon notes, is warmed by spices like cumin and cinnamon, creating a unique, fragrant finish.
Recipe Tips
- Use Fresh Herbs for Maximum Flavor
Fresh parsley and mint are key to brightening up the Pomegranate Rice Salad. Make sure to use fresh herbs rather than dried to ensure the vibrant flavors truly stand out. The mint, in particular, adds a refreshing note that pairs perfectly with the sweet and tangy pomegranate arils. Chop the herbs just before mixing them into the rice to preserve their flavor and color. - Make It Ahead of Time
This dish is perfect for meal prep. Cook the rice a day in advance and refrigerate it until you’re ready to assemble the salad. This allows the rice to cool and firm up, making it easier to break up any clumps. The salad can also be made several hours in advance, giving the flavors time to meld together for an even richer taste. Just make sure to store the dressing separately and toss it in before serving. - Customize the Rice
While long grain rice is the base of this dish, feel free to experiment with different types of rice for unique textures and flavors. Brown rice or wild rice mixes add a hearty, nutty flavor that complements the dressing and pomegranate. If you prefer a lighter texture, opt for white basmati rice, which is aromatic and fluffy.
What to Serve with Pomegranate Rice Salad
- Grilled Chicken or Turkey
The nutty crunch of pistachios and the tangy sweetness of the pomegranate in the salad complement the smoky flavors of grilled chicken or turkey. Serve the rice salad alongside for a festive, balanced meal that combines protein with fresh, vibrant vegetables. - Roasted Vegetables
Pair this rice salad with roasted vegetables like sweet potatoes, carrots, or Brussels sprouts for a well-rounded, vegetarian-friendly meal. The earthiness of roasted veggies enhances the freshness of the salad, while the slight caramelization of the vegetables pairs perfectly with the dressing’s citrusy and spiced notes. - Lamb Kebabs
For a Middle Eastern-inspired meal, serve the Pomegranate Rice Salad with lamb kebabs. The richness of the lamb is beautifully complemented by the zesty dressing and the crunch of the pistachios. This pairing offers a delightful balance of savory and refreshing flavors, perfect for a special dinner or celebration.
FAQ
- Can I use a different type of rice?
Yes, you can substitute long grain rice with other types like brown rice, wild rice, or white basmati. Each variety brings a unique texture and flavor, so feel free to choose based on your preference. - Is this recipe suitable for make-ahead meals?
Absolutely! You can cook the rice in advance and store it in the fridge until ready to assemble the salad. The dressing can also be prepared ahead of time, making this a great option for meal prepping. - Can I add extra toppings or proteins?
Yes! Roasted chickpeas are a great optional addition for extra crunch, and grilled proteins like chicken, lamb, or even shrimp pair wonderfully with this salad for a more substantial meal. - How can I make this recipe vegan?
To make this dish vegan, simply omit the optional roasted chickpeas or ensure they are prepared without any non-vegan ingredients. The salad is already plant-based and can be enjoyed by those following a vegan diet.
Pomegranate Rice Salad
This Pomegranate Rice Salad, adorned with vibrant hues of red, green, and white, makes for an exceptional side dish, especially during festive gatherings. Its delightful combination of textures and flavors makes it equally enjoyable throughout the fall and winter months. For convenience, rice can be prepared in advance and stored in the refrigerator until you’re ready to assemble the salad.
Ingredients
- 4 cups cooked long grain rice alternatively, brown, wild, or basmati rice can be used
- 2 teaspoons extra-virgin olive oil
- 1 bunch scallions chopped (both white and green parts)
- 3 cloves garlic minced
- ⅓ cup toasted pistachios chopped
- ½ cup fresh parsley chopped
- ½ cup pomegranate arils
- ⅓ cup fresh mint leaves
- Sea salt and freshly ground black pepper to taste
- Roasted chickpeas optional
- Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh orange juice with 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 to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, fresh orange juice and zest, lemon juice, maple syrup, cumin, coriander, cinnamon, sea salt, and a pinch of black pepper. Set aside to allow the flavors to meld.
- Cook the Rice: Heat olive oil in a large skillet over medium heat. Add the chopped scallions, minced garlic, a pinch of salt, and black pepper. Cook for about one minute until the scallions soften. Reduce the heat to low, then add the cooked rice, breaking up any clumps with the back of a spoon. Stir until the rice is evenly heated.
- Combine and Serve: Turn off the heat and stir in the prepared dressing, along with the chopped pistachios, fresh parsley, and pomegranate arils. Garnish with fresh mint leaves and, if desired, top with roasted chickpeas for added texture. Adjust seasoning as needed and serve immediately.
Notes
To prepare brown or wild rice, combine one cup of rinsed rice with two cups of water and a teaspoon of olive oil in a pot. Bring to a boil, then cover and reduce the heat to simmer for 45 minutes. Let it sit covered for 10 minutes before fluffing with a fork. This yields 3 cups of cooked rice.
For white basmati rice, combine one cup of rinsed rice with one and a half cups of water and a teaspoon of olive oil. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let it sit for an additional 10 minutes, covered, before fluffing with a fork. This will yield 3 cups of cooked rice.
