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.
How to Make It
Step 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.
Step 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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AJsMom's Review
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.
detailaddict's Review