Orange-Basmati Salad with Pine Nuts and Pomegranate Seeds

Photography: Randy Mayor; Styling: Melanie J. Clarke
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.

Yield:

6 servings (serving size: about 2/3 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

December 2003