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Orange-Basmati Salad with Pine Nuts and Pomegranate Seeds

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings (serving size: about 2/3 cup)
Although best served immediately, this dish can be covered and chilled for a couple of hours. Try it with roast chicken. Pomegranate juice stains, so be careful when extracting the seeds. Here's our favorite way to seed a pomegranate: Carefully cut the fruit in half, submerge in a large bowl of water, and slowly turn the shell inside out to dislodge the seeds.

Ingredients

  • 2 cups water
  • 1 cup uncooked basmati rice
  • 1 teaspoon salt, divided
  • 1/4 cup white wine vinegar
  • 2 teaspoons grated orange rind
  • 1/4 cup fresh orange juice
  • 1 1/2 tablespoons extravirgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups orange sections (about 3 oranges)
  • 1/2 cup pomegranate seeds
  • 1/4 cup pine nuts, toasted
  • 3 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 225
  • caloriesfromfat 27 %
  • fat 6.8 g
  • satfat 1.1 g
  • monofat 3.7 g
  • polyfat 1.7 g
  • protein 4.8 g
  • carbohydrate 38 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 393 mg
  • calcium 35 mg

How to Make It

  1. Bring the water to a boil in a medium saucepan over medium-high heat. Add rice and 3/4 teaspoon salt; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; fluff rice with a fork. Cool completely.

  2. Combine 1/4 teaspoon salt, vinegar, and next 4 ingredients (vinegar through pepper), stirring with a whisk. Combine rice, vinegar mixture, orange sections, and remaining ingredients; toss gently to combine.