Pomegranate Black Rice Salad

What’s comforting, festive and easy to toss together for dinner or a potluck? We created this pomegranate rice salad as an easy, go-to recipe for something whole and comforting during the winter months. It’s a yummy bowl of pomegranate seed and rice goodness, simply seasoned and served warm or cold on those days where you want comfort food with actual nutrients.   

Pomegranate seeds are bright and crunchy tossed among earthy black rice. Savory feta cheese and peppery olive oil round out this simple rice salad that satisfies just about every eater in your house whether they’re omnivores, gluten-free, vegan or vegetarian. This is one recipe that makes everyone happy!

Scale this recipe up for a dazzling holiday dish or a hearty potluck offering. Pomegranate black rice salad is served perfectly as a lunchtime salad, side dish or pilaf.

If you don’t have black rice, swap in any whole grain rice for sturdy yet tender texture. The feta cheese can be substituted with just about any tangy, crumbly cheese you like such as roquefort, blue cheese crumbles, queso fresco, goat cheese or even diced, marinated tofu. Once you’ve gotten the ingredients together, simply toss them into a pretty bowl, give it a gentle stir to combine and you’re done!

POMEGRANATE BLACK RICE SALAD RECIPE

• Prep time: 40 minutes
• Servings: 4-8 servings
• Good for: kid friendly, gluten-free, vegetarian 
• Difficulty: easy

Served warm or cool, this salad is incredibly easy to toss together using fresh pomegranate seeds. While rice cooks, process the pomegranate fruits to separate the seeds from the rind. Then, whisk together a super simple riff on a vinaigrette, toss everything together and you’ve got a craveable holiday salad you’ll make over and over again.

INGREDIENTS:

• 2 cups black rice, dry and unrinsed 
• 3½ cups water or vegetable broth
• 1 cup, plus 2 tablespoons pomegranate seeds (1-2 fruits)
• ½ cup feta cheese, crumbled
• 2 tablespoons extra virgin olive oil
• 1 teaspoon flaky sea salt
• Kosher salt and freshly ground black pepper to taste

EQUIPMENT:

• Medium heavy-bottomed pot with lid
• Measuring cup
• Chef knife
• Cutting board
• Pepper grinder
• Small mixing bowl
• Fork
• Whisk
• Large serving bowl
• Wooden spoon

RECIPE:

Prepare the black rice:

• In a medium-sized, heavy bottomed pot set over medium heat, combine the black rice, water and a heavy pinch of kosher salt. Let it come to a boil. After one minute, turn the heat to low and cover with lid until the rice has absorbed all the water, about 30 minutes. Once the water has absorbed, remove from the heat and allow the rice to steam for another 8-10 minutes.

Prepare the pomegranate:

• While the rice cooks, remove the seeds from the pomegranates using either the scoring method or the water bowl method. Discard the peel and set pomegranate seeds aside. 

Prepare the vinegarette:

• In a small mixing bowl, roughly mash two tablespoons of pomegranate seeds with the back of a fork. Season with salt and pepper. While whisking, pour in the two tablespoons of olive oil, and keep whisking until combined. Set aside.

Prepare the salad: 

• Add the black rice, pomegranate seeds, crumbled feta, vinaigrette, flaky sea salt and ground pepper into the large mixing bowl. Gently stir to combine using a wooden spoon. Finish with a pinch of sea salt and black pepper.
• Serve warm or cold on its own as a salad, side dish, or with added protein like chicken, salmon, beef or tofu.

Store any leftover pomegranate black rice salad in an airtight container in the refrigerator for up to four days, or freeze for up to three months.

FruitStand recommends using pomegranate as soon as you can after slicing it open. Note any garnish or serving instructions. What can be made ahead of time, and how is it stored? Can it be frozen?

Try even more pomegranate recipes like crunchy pomegranate guacamole, easy and refreshing pomegranate sorbet, an herbaceous dragon fruit salad or this healthy and comforting sweet potato crostini with pomegranate seeds. All these and more pomegranate food and drink recipes can be found on the FarmStand blog!