Pomegranate Rice Salad with Fresh Herbs
Pomegranate Rice Salad is colorful, refreshing, and flavorful.Juicy pomegranate seeds add natural sweetness and texture.Fresh herbs enhance aroma and brightness.A citrus dressing keeps it light and vibrant.Perfect for holidays, potlucks, or light meals.Simple ingredients create an elegant, nutritious dish.
Ingredients
- 1 cup basmati or jasmine rice
- 2 cups water or vegetable broth
- 1 cup fresh pomegranate arils
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, chopped
- ¼ cup red onion, finely diced
- ¼ cup toasted almonds or pistachios, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Rinse rice under cold water until clear.
- Cook rice with water or broth according to package instructions.
- Once cooked, fluff with a fork and allow to cool completely.
- Transfer cooled rice to a large mixing bowl.
- Add pomegranate arils, parsley, mint, and red onion.
- In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
- Pour dressing over the rice mixture and toss gently.
- Fold in toasted nuts.
- Adjust seasoning if needed.
Notes
- Allow rice to cool fully before mixing.
- Use freshly squeezed lemon juice for best flavor.
- Toast nuts for deeper aroma.
- Adjust salt carefully if using salted nuts.
- Chill before serving to enhance taste.
- Use vegetable broth for extra flavor.
- Store leftovers in refrigerator up to 3 days.
- Stir gently to avoid crushing pomegranate seeds.