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Pomegranate Rice Salad Recipe

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4.2 from 10 reviews

This vibrant Pomegranate Rice Salad is a flavorful and nutritious dish featuring fluffy long grain rice tossed with a zesty citrus-spiced dressing, crunchy pistachios, fresh herbs, and jewel-like pomegranate arils. Perfect as a light main course or a side, it combines savory, sweet, and tangy flavors with a pleasing mix of textures. Optional roasted chickpeas add an extra layer of crunch and protein, making this salad both satisfying and refreshing.

Ingredients

Salad

  • 4 cups cooked long grain rice (any kind)
  • 2 teaspoons extra-virgin olive oil
  • 1 bunch scallions (white and green parts, chopped)
  • 3 cloves garlic (minced)
  • ⅓ cup toasted chopped pistachios
  • ½ cup chopped parsley
  • ½ cup pomegranate arils
  • ⅓ cup fresh mint leaves
  • Sea salt and freshly ground black pepper, to taste

Dressing

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon fresh 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
  • Freshly ground black pepper, to taste

Optional Roasted Chickpeas

  • Roasted chickpeas for topping (quantity as desired)

Instructions

  1. Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, fresh orange juice, orange zest, lemon juice, maple syrup, ground cumin, ground coriander, cinnamon, sea salt, and a pinch of freshly ground black pepper until well combined. Set the dressing aside to let the flavors meld.
  2. Sauté aromatics and warm rice: Heat 2 teaspoons of extra-virgin olive oil in a large skillet over medium heat. Add the chopped scallions, minced garlic, and a pinch of salt and pepper. Cook for about 1 minute until the scallions soften and release their fragrance. Reduce the heat to low, then add the cooked rice to the skillet. Use the back of a wooden spoon to break up any clumps in the rice, stirring gently to combine and heat through thoroughly.
  3. Toss rice with dressing and mix-ins: Turn off the heat and immediately pour the prepared dressing over the warm rice. Stir in the toasted chopped pistachios, chopped parsley, and pomegranate arils, mixing gently to evenly distribute all ingredients.
  4. Finish and serve: Top the salad with fresh mint leaves and, if using, scatter roasted chickpeas on top for added crunch and flavor. Adjust seasoning with additional sea salt and freshly ground black pepper to taste. Serve warm or at room temperature for a delightful, colorful salad experience.

Notes

  • You can use any type of cooked long grain rice, such as basmati or jasmine, depending on your preference.
  • To toast pistachios, simply heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
  • Roasted chickpeas are optional but add an excellent crunchy texture and extra protein.
  • This salad can be served warm, at room temperature, or chilled depending on preference.
  • For a vegan and gluten-free dish, ensure that the maple syrup and other ingredients used are certified accordingly.

Find it online: http://bitezly.com/pomegranate-rice-salad-recipe/