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.