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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 27%
  • Fat: 6.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 4.8g
  • Carbohydrate: 38g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 393mg
  • Calcium: 35mg

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

  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.
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