Pomegranate Rice Salad
Course: Lunch, SidesCuisine: MediterraneanDifficulty: Medium4
servings10
minutes30
minutesFlecked with red, white, and green, this rice salad recipe is a easy lunch recipe. Make ahead tip: Cook your rice in advance and store it in the fridge until you’re ready to make the recipe.
Ingredients
2 cups cooked long grain rice, any kind.
2 teaspoons extra-virgin olive oil
1 bunch green onion, white and green parts, chopped
3 cloves garlic, minced
⅓ cup toasted, chopped pistachios
½ cup chopped parsley
½ cup pomegranate
⅓ cup fresh mint leaves
Salt and freshly ground black pepper
Roasted Chickpeas, optional
- Salad Dressing
2 tablespoons extra-virgin olive oil
2 tablespoons white vinegar
1 tablespoon fresh orange juice, plus 1 teaspoon zest
1 tablespoon fresh lemon juice
½ teaspoon honey
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cinnamon
Salt and freshly ground black pepper
Directions
- Make the dressing: In a small bowl, whisk together the olive oil, vinegar, orange juice, zest, lemon juice, honey, 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
- Use a different type of rice like brown, red, wild, or basmati to enhance this salad. Steer clear of short-grain rice – wild rice, long-grain white rice, and long grain brown rice have the best texture for this recipe.
