Description

This vibrant Pomegranate Rice Salad is a flavorful and colorful side dish perfect for fall and winter gatherings. Featuring long grain rice flecked with fresh herbs, crunchy pistachios, and juicy pomegranate arils, it combines a zesty citrus and spice dressing with tender sautéed scallions and garlic for a refreshing yet comforting recipe. Easy to make ahead and versatile, it shines as a festive holiday accompaniment or a wholesome everyday treat.

Ingredients

Main Ingredients

4 cups cooked long grain rice (any variety: basmati, jasmine, or white rice)
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, to taste
Roasted chickpeas (optional, for topping)

Dressing

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh orange juice
1 teaspoon orange zest
1 tablespoon fresh lemon juice
½ teaspoon maple syrup
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
½ teaspoon sea salt
Freshly ground black pepper, a pinch

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Instructions

Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, fresh orange juice and zest, fresh lemon juice, maple syrup, ground cumin, ground coriander, ground cinnamon, sea salt, and a pinch of freshly ground black pepper until well combined. Set aside to allow flavors to meld.
Sauté Aromatics: Heat 2 teaspoons of extra-virgin olive oil in a large skillet over medium heat. Add the chopped scallions, minced garlic, and a pinch of salt and freshly ground black pepper. Cook for about 1 minute, stirring occasionally until the scallions soften and become fragrant.
Warm the Rice: Reduce the heat to low and add the cooked long grain rice to the skillet. Use the back of a wooden spoon to gently break up any clumps. Stir continuously and heat the rice until warmed through, about 3-5 minutes.
Toss the Salad: Turn off the heat and immediately add the prepared dressing to the warm rice mixture. Stir well to evenly coat the rice. Fold in the toasted chopped pistachios, chopped parsley, and fresh pomegranate arils.
Finish and Serve: Top the rice salad with fresh mint leaves and roasted chickpeas if using. Adjust seasoning with additional sea salt and freshly ground black pepper to taste. Serve warm or at room temperature as a festive side dish.

Notes

Make ahead tip: Cook the rice a day in advance and store it covered in the refrigerator to save time.
For a nuttier flavor, you can lightly toast the pistachios before chopping.
Roasted chickpeas add crunch and protein but are optional.
This salad can be served warm or chilled based on preference.
Use fresh herbs like mint and parsley for vibrant flavor and color contrast.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Mediterranean