Orange-Basmati Salad with Pine Nuts and Pomegranate Seeds
6 servings (serving size: about 2/3 cup)
Photography: Randy Mayor; Styling: Melanie J. Clarke
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
How to Make It
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.
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.
This was unexpectedly good. I had pomegranate seeds on hand which was a time-saver, but it was still a fair bit of work zesting, juicing and sectioning the clementines, which I used in place of oranges. I was wondering if it would be worth all the effort, but I put everything together and tasted it, and wow! I think the toasted pine nuts add a lot of the flavor. We ate this lukewarm (a little wierd), but heated or cold I think this would still be good. I served this alongside CL Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce (November 2006), and I would probably make it again.
The most beautiful dish and so yummy, too. Will definitely impress guests. I used jasmine rice instead of basmati because I love its nutty flavor. Otherwise made as directed. Served with roasted chicken and peas.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.