Photography: Randy Mayor; Styling: Melanie J. Clarke
6 servings (serving size: about 2/3 cup)

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.

Ratings & Reviews

detailaddict's Review

December 21, 2011
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.

AJsMom's Review

November 12, 2009
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.