Pomegranate Rice Salad Food

POMEGRANATE RICE

Pomegranate Rice image

The most important step in this recipe to is toasting the spices. Toasting the cumin seeds and coriander in the butter helps to deepen their flavor and get rid of any harshness. This creates a base flavor for the rice that gets freshened up with some sweet pomegranates and mint.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 2 teaspoons each minced ginger and garlic in butter in a saucepan, 2 minutes. Add 1/2 teaspoon each cumin seeds and ground coriander and 2 strips lemon zest; toast 2 minutes. Stir in 1 1/4 cups basmati rice, 2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then cover and simmer 10 minutes. Uncover and cook 3 more minutes. Fluff with a fork, season with salt and let stand 5 minutes. Toss with 1/2 cup pomegranate seeds and 1/4 cup each chopped mint and pistachios.

ZESTY POMEGRANATE RICE

Zesty pomegranate rice image

This fragrant dish adds an exotic flavour to plain rice, delicious served with chicken kebabs

Provided by Good Food team

Categories Dinner, Side dish

Time 25m

Number Of Ingredients 7

Ingredients

500ml vegetable stock
250g basmati rice
100g or 120g tub pomegranate seeds
1 tsp coriander seeds , crushed
1 tsp ground cumin
50g toasted flaked almonds
zest 1 orange

Steps:

Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.
Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.

Nutrition Facts : Calories 319 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.31 milligram of sodium

RED RICE & CHICKEN SALAD WITH POMEGRANATE & FETA

Red rice & chicken salad with pomegranate & feta image

Use ready-roasted chicken to shred into your salad and pack up any leftovers for lunch the next day

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 45m

Number Of Ingredients 11

Ingredients

250g red Camargue rice
zest and juice 2 lemons
4 tbsp extra-virgin olive oil
pinch of caster sugar
1 small ready-roasted chicken , skin discarded and meat shredded
50g almond , toasted and chopped
1 medium cucumber , deseeded, cut into diagonal chunky pieces
1 bunch spring onions , chopped
100g feta cheese , crumbled
1 pomegranate , seeds removed
small handful dill , finely chopped

Steps:

Boil the rice in plenty of salted water until just cooked, about 30 mins.
Meanwhile, make the dressing and prepare the other ingredients. Place the lemon zest and juice, and olive oil in a jam jar with a fitted lid. Add seasoning and the sugar and shake well. Drain cooled rice and tip into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss through the rest of the ingredients.

Nutrition Facts : Calories 922 calories, Fat 48 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 69 grams protein, Sodium 4.07 milligram of sodium

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