Served chilled or at room temperature, this rice salad with pomegranate and herbs is a refreshing change from heavier festive meals. It’s also flexible enough to adapt to whatever’s in your pantry; brown rice, quinoa or even couscous all work well as the base. Recipe compliments of B-well Foods.

Ingredients

• ¾ cup brown rice (can use quinoa
• or couscous)
• 1¾ cups water
• ¾ teaspoon sea salt
• ½ medium apple, cored and finely
• chopped
• ½ cup fresh pomegranate seeds
• 1/3 cup finely chopped coriander
• ¼ cup finely chopped fresh mint
• ¼ cup finely chopped flat-leaf
• parsley
• 1/3 cup finely chopped spring
• onions
• ¼ cup orange juice plus 1
• teaspoon lemon juice & 1/2
• teaspoon salt
• 3 teaspoons B-Well Canola Olive
• Oil Blend
• Freshly ground pepper

Method

1. Cook rice with water and salt over a medium-high heat, until cooked.
2. When cooked, move pot off heat. Let rice sit, covered, for 10 minutes.
3. Discard any additional fluid. Using a fork, fluff rice, and transfer it to mixing bowl. There will be about 2 ¼ cups cooked rice. Let the rice sit until it is room temperature.
4. Add apple, pomegranate seeds, cilantro, mint, parsley, and spring onions to the rice, and using the fork, mix to combine them.
5. In small bowl, whisk orange juice, or two citrus juices, with the ½ teaspoon salt until it dissolves.
6. Add 4-5 grinds pepper, then whisk in the B-Well Canola Olive Oil Blend.
7. Pour dressing over salad and toss with fork to distribute it evenly. Serve within 2 hours.