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.
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.