Brown Rice Salad with Pomegranate and Cherry Dressing
Turn this salad into a meal by adding your favourite protein.
Yield: Serves 6.
January 23, 2020
Brown Rice Salad with Pomegranate and Cherry Dressing
Ingredients
- 1 cup long grain brown rice
- 2 cups water
- 3/4 cup pomegranate juice
- 1/2 cup dried Bing cherries
- 1 tbsp red wine vinegar
- 2 tsp fresh lemon juice
- 2 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp grated orange peel
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/4 cup oil
- 3/4 cup coarsely chopped toasted pecans
- 1/2 cup finely chopped red onion
- 1/4 cup finely chopped green onion
- 1/2 cup soft goat cheese, crumbled
Directions
- Combine rice and water in a saucepan. Bring to a boil. Reduce heat and simmer, covered, for 40 – 45 minutes or until liquid is absorbed and rice is tender. Remove from heat and fluff rice with a fork; cool.
- Pour pomegranate juice into a small nonreactive saucepan. Bring to a simmer over medium heat. Add dried cherries and remove from heat. Let stand for 15 – 20 minutes.
- Strain pomegranate juice mixture through a strainer into a bowl; reserve pomegranate juice. Quarter cherries and set aside.
- To prepare dressing, whisk together strained pomegranate juice and next 7 ingredients (vinegar through pepper) until combined. Gradually whisk in oil until blended.
- Combine rice, cherries, pecans, red onion and green onion in a bowl. Add dressing and toss to coat. Sprinkle with cheese.