Description
A vibrant and festive Pomegranate Rice Salad featuring cooked long grain rice tossed with a fragrant dressing, scallions, garlic, toasted pistachios, fresh herbs, and juicy pomegranate arils. This versatile and colorful dish is perfect as a holiday side or a wholesome accompaniment year-round, offering a balance of fresh, nutty, and citrus flavors.
Ingredients
Scale
Salad Ingredients
- 4 cups cooked long grain rice (any kind – see options below)
- 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 Ingredients
- 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 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 black pepper until emulsified. Set aside to allow flavors to meld.
- Sauté aromatics: Heat 2 teaspoons of extra-virgin olive oil in a large skillet over medium heat. Add the chopped scallions and minced garlic along with a pinch of salt and pepper. Cook for 1 minute or until soft and fragrant, stirring occasionally to prevent burning.
- Add rice: Reduce heat to low, then add the cooked long grain rice to the skillet. Use the back of a wooden spoon to gently break up any clumps, mixing the rice thoroughly with the scallion and garlic mixture. Heat the rice until warmed through, about 5 minutes.
- Toss with dressing and mix-ins: Turn off the heat and immediately stir in the prepared dressing. Add the toasted chopped pistachios, chopped parsley, and pomegranate arils, folding them gently to combine evenly without crushing the arils.
- Garnish and serve: Top the salad with fresh mint leaves and roasted chickpeas if using. Adjust seasoning with additional sea salt and black pepper to taste. Serve warm or at room temperature as a flavorful side dish.
Notes
- This rice salad is colorful and perfect for holiday gatherings, featuring vibrant red pomegranate seeds, fresh green herbs, and nutty pistachios.
- Make ahead: Cook the rice up to a day in advance and refrigerate it until ready to prepare the salad for convenience and enhanced flavor melding.
- Optional roasted chickpeas add a crunchy texture and extra protein, but can be omitted for a lighter dish.
- Use freshly squeezed citrus juices and zest for the best flavor in the dressing.
- This dish can be served warm or at room temperature, making it versatile for different occasions.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
