Pomegranate Rice Salad

Recipe by Sachin TiwariCourse: Lunch, SidesCuisine: MediterraneanDifficulty: Medium


Prep time


Cooking time



Flecked 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.


  • 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


  • 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.


  • 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.

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