Rice Recipes: Pomegranate Rice Salad
Serves 4 to 6
One of our favorite rice recipes! Make-ahead tip: Cook your rice in advance and store it in the fridge until you're ready to make the recipe.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 bunch scallions, white and green parts, chopped
- 3 garlic cloves, minced
- 4 cups cooked long grain white, brown, or wild rice
- ⅓ cup toasted chopped pistachios
- ½ cup chopped fresh parsley
- ½ cup pomegranate arils
- ⅓ cup fresh mint leaves
- Sea salt and freshly ground black pepper
- Roasted Chickpeas, optional
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh orange juice, plus 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
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, vinegar, orange juice, zest, lemon juice, maple syrup, 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, and pinches of salt and pepper and cook for 1 minute, or until soft. Reduce the heat to low and add the 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 the mint leaves and roasted chickpeas, if using. Season to taste and serve.