Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Recipe by Cooking Light December 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

225 calories; calories from fat 27%; fat 6.8g; saturated fat 1.1g; mono fat 3.7g; poly fat 1.7g; protein 4.8g; carbohydrates 38g; fiber 2.1g; cholesterol 0mg; iron 1.1mg; sodium 393mg; calcium 35mg.
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