Description
A vibrant and festive Pomegranate Rice Salad that combines fluffy long grain rice with fresh herbs, toasted pistachios, and juicy pomegranate arils, all tossed in a flavorful spiced citrus dressing. Perfect as a holiday side dish or a refreshing meal throughout fall and winter.
Ingredients
Scale
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
- Roasted Chickpeas (optional)
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
- Freshly ground black pepper, a pinch
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, white wine vinegar, fresh orange juice and zest, lemon juice, maple syrup, ground cumin, ground coriander, cinnamon, sea salt, and a pinch of freshly ground black pepper. Set aside to allow flavors to meld.
- Sauté the aromatics: 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 the garlic becomes fragrant.
- Add and warm the rice: Reduce heat to low, add the cooked long grain rice to the skillet, breaking up any clumps gently with the back of a wooden spoon. Stir to combine and heat through evenly, ensuring the rice is warm but not browned.
- Toss with dressing and ingredients: Turn off the heat, then stir in the prepared dressing, toasted chopped pistachios, chopped parsley, and pomegranate arils. Mix gently to incorporate all the flavors thoroughly.
- Finish and serve: Top the rice salad with fresh mint leaves and roasted chickpeas if using. Taste and adjust seasoning with sea salt and freshly ground black pepper as needed. Serve warm or at room temperature.
Notes
- This bright rice salad is a beautiful festive side with red, white, and green colors, perfect for holiday settings but delicious year-round.
- Make ahead tip: Cook your rice in advance and store in the fridge until ready to prepare the salad.
- Roasted chickpeas add a satisfying crunch but are optional.
- You can use any variety of long grain rice, like basmati or jasmine, for optimal texture and fragrance.
- Adjust spices in the dressing to suit your taste preferences, balancing sweet, tangy, and warm notes.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
