Name: Orange-Basmati Salad with Pine Nuts and Pomegranate Seeds
Yield: 6 servings (serving size: about 2/3 cup)
Ingredients: 2 cups water; 1 cup uncooked basmati rice; 1 teaspoon salt, divided; ¼ cup white wine vinegar; 2 teaspoons grated orange rind; ¼ cup fresh orange juice; 1 ½ tablespoons extravirgin olive oil; ¼ teaspoon freshly ground black pepper; 2 cups orange sections (about 3 oranges); ½ cup pomegranate seeds; ¼ cup pine nuts, toasted; 3 tablespoons chopped fresh flat-leaf parsley

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detailaddict

12/21/2011

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

11/11/2009

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.

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Orange-Basmati Salad with Pine Nuts and Pomegranate Seeds

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