Tuesdays are especially busy around our household and when it comes to dinner on those days, well it needs to be something that Hubby can handle on the go or something not too heavy that he can eat late after he gets home. This Brown Rice Pomegranate Citrus Salad is just one of the salad meals that works really well on those busy, busy evenings. Of course, you don’t have to wait around for an especially busy time to enjoy it but it’s nice to find something that will make a filling lunch or light dinner that’s really delicious and healthy to boot.
The flavors of the pomegranate seeds, tomato, avocado and citrus marry well. There’s just a hint the of sweetness from the pomegranate that is enhanced by the tartness of the citrus, and I really like the texture that the brown rice brings. My only problem is finding a really good heirloom tomato at the same time pomegranates are in season. I’m just not a fan of anything other than summertime, fresh garden tomatoes, but cherry or grape tomatoes work in this salad just fine.
I hope you’ve tried preparing baked brown rice by now. If not, I am so encouraging you to do that. You’ll be sold, I promise.
- 1 cup Riceland Natural Long-Grain Brown Rice
- 1 1/2 cups water
- 1/2 cup pomegranate or orange juice
- 1 Tablespoon Riceland Rice Bran Oil or canola oil
- 3 Clementines or tangerines, segmented
- 1 Tablespoon honey
- 1/4 cup orange juice
- 2 lemons, juiced
- 2 limes, juiced
- 1/4 cup Riceland Rice Bran Oil or canola oil
- 2 whole pomegranates, avrils removed, about 2 cups (substitute dried cranberries)
- 3 teaspoons chopped flat-leaf parsley
- 2 cups roughly sliced spring greens or spinach
- 1 avocado, thinly sliced
- 1 heirloom tomato, thinly sliced (or substitute grape or cherry tomatoes)
- Combine rice, water and 1/2 cup pomegranate juice in a 2-quart saucepan, stir and bring to a boil; reduce the heat to a slow simmer.
- Cover the rice and cook for 35-45 minutes; stir and cool completely.
- Deseed the pomegranates; set the avrils aside in the refrigerator.
- Segment the oranges and set aside in the refrigerator.
- Mix the rice, parsley and spring greens or spinach together; gently stir in the pomegranate avrils and orange segments.
- Evenly distribute the avocado and tomato slices among 4 salad plates.
- Whisk the 1/4 cup oil with the honey and orange, lemon and lime juices. Pour over the rice and stir to combine.
- Season to taste.
- Spoon the rice salad over the tomato and avocado slices; and serve.
- I think the salad improves as it sits for at least 1 hour.
I’ll be honest. At first when I saw the teeny tiny font title on the Sunday Linkup I thought you had made brown rice porn salad. And I was worried about you. Ha. Looks like a great dish.
That is just too funny Maybe I should check into that:)