POMEGRANATE RICE AND VEGETABLE SALAD WITH VINAIGRETTE
Yield 6 Servings
Number Of Ingredients 19
Steps:
- 1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. Mix vinaigrette ingredients and set aside. 4. Cook wild rice in pomegranate juice, 3/4 cup water and almond extract; set aside. 5. Cook pearl barley in 3 cups water or broth; set aside. 6. In a large bowl, mix cooked barley, cooked wild rice, chickpeas, zucchini and red onion. Add in vinaigrette a little at a time. (All may not be needed.) Toss in fresh herbs, almonds and arils. Serve at room temperature or warm. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
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Donia Hesham
[email protected]This salad is a bit too tart for my taste. I would suggest using less lemon juice or adding some honey.
Aki Akter
[email protected]I love the combination of flavors in this salad. The pomegranate and vinaigrette are a perfect match.
Ghita Grancea
[email protected]This salad is a great way to use up leftover rice and vegetables. It's also a healthy and delicious lunch or dinner option.
Gauri Bulun
[email protected]This salad is just okay. It's not bad, but it's not great either. I probably wouldn't make it again.
Ana Cortez
[email protected]The rice was a bit mushy for my liking. I would suggest cooking it for a little less time.
Isaac henderson
[email protected]This salad is a bit too sweet for my taste. I would suggest using less pomegranate molasses or adding some tart fruit, like lemon or orange.
Brandi Lee
[email protected]I'm not a huge fan of pomegranate, but I really enjoyed this salad. The vinaigrette is perfectly balanced and the vegetables are roasted to perfection.
Laila Abubakar
[email protected]This salad is a great way to use up leftover rice. It's also a great way to get your daily dose of fruits and vegetables.
Subin Raj
[email protected]I love the vibrant colors of this salad. It's so visually appealing!
Farzeen khan
[email protected]This is my new favorite salad! It's so easy to make and it's always a crowd-pleaser.
Sheikh Faruk
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation.
Mncedisi Dube
[email protected]This salad is so refreshing and flavorful! The combination of the sweet pomegranate, tangy vinaigrette, and crunchy vegetables is perfect. I also love the addition of the nuts, which give it a nice nutty flavor.