POMEGRANATE AND JASMINE RICE SALAD WITH ORANGES

Ingredients

• 2 cups water
• 1 cup jasmine rice
• 1/4 tsp salt
• 1/4 cup white wine vinegar
• 1/4 cup fresh orange juice
• 2 tbsp olive oil
• 2 tsp grated orange peel
• 3/4 tsp salt
• 1/4 tsp freshly ground pepper
• 3 large navel oranges, peeled and sectioned
• 1 cup pomegranate seeds
• 1/3 cup slivered almonds, toasted
• 1/4 cup chopped fresh parsley

Directions

1. Combine water, rice and 1/4 tsp salt in a saucepan.
2. Bring to a boil over medium heat. Reduce heat; cover and simmer until rice is tender and liquid is absorbed, about 15 - 20 minutes.
3. Remove from heat and fluff rice with a fork. Cool completely.
4. To prepare dressing, whisk together vinegar, orange juice, oil, orange peel, 3/4 tsp salt and pepper until blended.
5. Combine rice, oranges, pomegranate seeds, almonds and parsley in a bowl. Add dressing and toss to combine. Refrigerate for up to 4 hours.