This vibrant Pomegranate Rice Salad is a feast for the senses, combining fluffy basmati rice with juicy pomegranate arils for a burst of sweetness.
Crunchy almonds and fresh herbs add layers of texture, while a zesty lemon dressing ties it all together in under 40 minutes. Perfect for a quick lunch or a stunning side dish, it’s as nourishing as it is beautiful.
Every bite delivers a delightful mix of tangy, nutty, and refreshing flavors, making it a crowd-pleaser for any occasion.
With just 10 minutes of prep, this salad is a hassle-free way to elevate your meal with wholesome ingredients. It’s a dish that’s as satisfying to make as it is to eat!
Fresh & Flavorful Ingredients
- 4 cups cooked long-grain rice (white, brown, or basmati work well)
- 2 teaspoons extra-virgin olive oil (for sautéing)
- 1 bunch scallions, white and green parts, chopped
- 3 cloves garlic, minced
- ⅓ cup toasted, chopped pistachios (substitute with almonds or walnuts)
- ½ cup chopped parsley (flat-leaf or curly)
- ½ cup pomegranate arils (fresh or store-bought)
- ⅓ cup fresh mint leaves, torn (optional but recommended)
- Sea salt and freshly ground black pepper, to taste
- Roasted chickpeas (optional, for added crunch)
For the Dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar (substitute with apple cider vinegar)
- 1 tablespoon fresh orange juice, plus 1 teaspoon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon maple syrup (or honey)
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Step-by-Step Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, vinegar, orange juice, zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and a pinch of pepper. Set aside.
- Sauté the aromatics: Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the scallions, garlic, a pinch of salt, and pepper. Cook for 1 minute until softened.
- Warm the rice: Reduce the heat to low and add the cooked rice. Use the back of a wooden spoon to break up any clumps. Heat until warmed through, about 2-3 minutes.
- Combine everything: Turn off the heat. Stir in the prepared dressing, pistachios, parsley, and pomegranate arils. Mix well to combine.
- Finish and serve: Top with fresh mint leaves and roasted chickpeas (if using). Taste and adjust seasoning with salt and pepper. Serve warm or at room temperature.
Perfect Pairings: Serving Suggestions
This Pomegranate Rice Salad is a versatile dish that pairs beautifully with grilled chicken, roasted vegetables, or even a simple green salad.
For a heartier meal, serve it alongside spiced lamb kebabs or grilled halloumi. It’s also a fantastic addition to a mezze platter, complementing hummus, tabbouleh, and warm pita bread.
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste or pantry! Swap the pistachios for almonds or walnuts, or use quinoa instead of rice for a gluten-free option.
Add crumbled feta for a tangy twist, or toss in some diced cucumber for extra crunch. The dressing is also flexible—try using lime juice instead of lemon for a slightly different flavor profile.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To refresh the salad, add a splash of olive oil or a squeeze of lemon juice before serving. If you’ve included roasted chickpeas, store them separately to maintain their crunch. This dish is best enjoyed cold or at room temperature, so there’s no need to reheat!
Time-Saving Tips for Busy Cooks
To speed up prep, use pre-cooked rice or a rice cooker to handle the grains while you prepare the other ingredients. You can also toast the pistachios and roast the chickpeas (if using) ahead of time. For an even quicker version, skip the skillet step and simply toss the cold rice with the dressing and toppings—it’s just as delicious!
Pomegranate Rice Salad
Ingredients
- 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
Dressing
- 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
Instructions
- Make the dressing: In a small bowl, whisk together the olive oil, vinegar, orange juice, zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and a pinch of pepper. Set aside.
- Heat the oil in a large skillet over medium heat. Add the scallions, garlic, pinches of salt, and pepper and cook for 1 minute until soft. Reduce heat to low and add the cooked rice, using the back of a wooden spoon to break up any clumps. Heat until warmed through.
- Turn off the heat and stir in the dressing, pistachios, parsley, and pomegranates. Top with mint leaves and roasted chickpeas, if using. Season to taste and serve.