Orange Basmati Salad With Pine Nuts and Pomegranate Seeds |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Cooking Light 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 fresh 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 the water to a boil in a medium saucepan over medium-high heat. Add rice and 3/4 teaspoon salt; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
2. Remove from heat; fluff rice with a fork. Cool completely.
3. Combine 1/4 teaspoon salt, vinegar, and next 4 ingredients (vinegar through pepper), stirring with a whisk.
4. Combine rice, vinegar mixture, orange sections, and remaining ingredients; toss gently to combine.
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