Pomegranate Rice Salad
Ingredients
The salad
-
4
cups
cooked long grain rice
-
2
teaspoons
extra-virgin olive oil
-
1
bunch
scallions, chopped
-
3
cloves
garlic, minced
-
⅓
cup
toasted, chopped pistachios
-
½
cup
chopped parsley
-
½
cup
pomegranate arils
-
⅓
cup
fresh mint leaves
-
to taste
sea salt and freshly ground black pepper
-
optional
roasted chickpeas
The dressing
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
white wine vinegar
-
1
tablespoon
fresh orange juice
-
1
teaspoon
orange 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
-
to taste
freshly ground black pepper
Instructions
- Whisk together the dressing ingredients in a small bowl and set aside.
- Heat olive oil in a large skillet over medium heat, then add scallions, garlic, salt, and pepper, cooking until soft.
- Add the cooked rice to the skillet, breaking up any clumps, and heat through.
- Remove from heat and stir in the dressing, pistachios, parsley, and pomegranates.
- Top with mint leaves and roasted chickpeas if using, then season to taste and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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