Pomegranate Rice Salad
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Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (29)

Pomegranate Rice Salad

NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 15%
CARBS 56G59% OF CAL
4G FIBER1G ADDED5G INTRINSIC47G OTHER5G TOTAL SUGAR
FAT 14G34% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A festive rice salad studded with pomegranate, chickpeas, and warm spices like cumin and cinnamon. Colorful and flavorful, it works as a holiday side dish or year-round accompaniment to main courses.

sideamericansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 cups cooked long grain rice (any kind - see options below)
  • 2 teaspoons extra-virgin olive oil
  • 1 bunch scallions (white and green parts, chopped)
  • 3 cloves garlic (minced)
  • ⅓ cup toasted (chopped pistachios)
  • ½ cup chopped parsley
  • ½ cup pomegranate arils
  • ⅓ cup fresh mint leaves
  • Sea salt and freshly ground black pepper
  • Roasted Chickpeas (optional)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh orange juice (plus 1 teaspoon zest)
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ½ teaspoon sea salt
  • Freshly ground black pepper
PREP
10M
SODIUM
12MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.