Jeweled Rice Pilaf
Ingredients
The rice
-
4
cups
cooked long grain white, brown, or wild rice
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
The toppings
-
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
-
optional
roasted chickpeas
The oil
-
2
teaspoons
extra-virgin olive oil
Instructions
- Prepare the dressing by whisking together olive oil, vinegar, orange juice, zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and pepper.
- Heat olive oil in a skillet over medium heat and sauté scallions and garlic until soft.
- Add the cooked rice to the skillet, breaking up any clumps and heat until warmed through.
- Remove from heat and stir in the dressing, pistachios, parsley, and pomegranate arils.
- Top with mint leaves and roasted chickpeas if desired, 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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