Pomegranate Rice Salad
This colorful pomegranate rice salad is loaded with fresh herbs, pistachios, and citrusy dressing—perfect as a festive side or light winter meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4 to 6
- Category: Side Dish, Salad
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired, Holiday
- Diet: Gluten Free
Ingredients
Salad
4 cups cooked long grain rice (white, brown, or wild rice mix)
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 fresh parsley
½ cup pomegranate arils
⅓ cup fresh mint leaves
Sea salt and freshly ground black pepper, to taste
Roasted chickpeas (optional, for topping)
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, to taste
Instructions
Make the Dressing: In a small bowl, whisk together olive oil, vinegar, orange juice, zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and pepper. Set aside.
Sauté Aromatics: In a large skillet, heat 2 tsp olive oil over medium heat. Add scallions, garlic, salt, and pepper. Sauté for 1 minute, until fragrant and soft.
Add Rice: Reduce heat to low. Stir in the cooked rice, breaking up any clumps with a wooden spoon. Heat until warmed through.
Assemble the Salad: Remove from heat. Stir in the dressing, pistachios, parsley, and pomegranate arils.
Finish & Serve: Top with fresh mint leaves and optional roasted chickpeas. Season to taste and serve warm or at room temperature.
Notes
Make Ahead Tip: Cook the rice a day ahead and refrigerate until ready to use.
Rice Options:
Brown/wild mix: Use 1 cup rice + 2 cups water. Simmer 45 min. Let sit 10 min. = 3 cups cooked.
White basmati: Use 1 cup rice + 1½ cups water. Simmer 15 min. Let sit 10 min. = 3 cups cooked.
For extra protein, top with roasted chickpeas or add cooked lentils.
Find it online: https://allrecipesmade.com/pomegranate-rice-salad/
