Orange-Basmati Salad With Pine Nuts And Pomegranate Seeds

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Although best served immediately, this dish can be cover and chilled for a couple of hours. Try it with roasted chicken. Pomegranate juice stains, so be careful when extracting the seeds. Here's our favorite way to seed a pomegranate: Carefully cut the fruit in half, submerge in a large bowl of water, and slowly turn the shell inside out to dislodge the seeds.

Ingredients

• 2 cups water
• 1 cup uncooked basmati rice
• 1 teaspoon salt, divided
• 1/4 cup white wine vinegar
• 2 teaspoons grated orange rind
• 1/4 cup fresh orange juice
• 1 1/2 tablespoons extra virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 2 cups orange sections (about 3 oranges)
• 1/2 cup pomegranate seeds
• 1/4 cup pine nuts, toasted
• 3 tablespoons chopped fresh flat-leaf parsley

Directions

1. Bring water to a boil in a medium saucepan over medium-high heat.
2. Add rice and 3/4 teaspoon salt; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
3. Remove from heat; fluff rice with a fork.
4. Cool completely.
5. Combine 1/4 teaspoon salt, vinegar, and next 4 ingredients, stirring with a whisk.
6. Combine rice, vinegar mixture, orange sections, and remaining ingredients; toss gently to combine.

Yield: 6 servings (serving size: about 2/3 cup)