Pomegranate Rice Salad
Ingredients
Salad
4 cups Akila 1121 Sella Basmati, cooked according to package instructions
2 tsp olive oil
1 bunch spring onions, chopped
3 cloves garlic, minced
⅓ cup toasted, chopped pistachios
½ cup chopped parsley
½ cup pomegranate seeds
⅓ cup fresh mint leaves
¼ cup pumpkin seeds
Salt and freshly ground black pepper to season
Dressing
2 Tbsps olive oil
2 Tbsps white wine vinegar
1 Tbsp fresh orange juice, plus 1 tsp zest
1 Tbsp fresh lemon juice
½ tsp maple syrup
½ tsp ground cumin
½ tsp ground coriander
¼ tsp cinnamon
½ tsp salt
Pinch of ground black pepper
Method
01
Make the dressing by whisking the olive oil, vinegar, orange juice, zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and a pinch of pepper in a small bowl and set aside.
02
Heat the oil in a large pan over medium heat and add the spring onions, garlic, and a pinch of salt and pepper; cook for 1-2 minutes until soft.
03
Reduce the heat to low and add the cooked rice, using the back of a spoon to break up any clumps and toss together to combine.
04
Heat until warmed through, then turn the heat off and stir in the dressing, pistachios, parsley, and pomegranates.
05
Top with mint leaves and pumpkin seeds, season to taste and serve.