Pomegranate Rice and Vegetable Salad With Vinaigrette

Ingredients

Salad
3/4 cup water
1/2 teaspoon almond extract
1 cup zucchini, chopped
1/2 cup red onion, chopped
2 tablespoons fresh basil, chopped
1/4 cup fresh parsley, chopped
1 cup toasted almonds, slivered
Vinaigrette
cup vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt and black pepper
2/3 cup olive oil

Preparation

1
Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2
Prepare fresh pomegranate juice.*
3
Mix vinaigrette ingredients and set aside.
4
Cook wild rice in pomegranate juice, 3/4 cup water and almond extract; set aside.
5
Cook pearl barley in 3 cups water or broth; set aside.
6
In a large bowl, mix cooked barley, cooked wild rice, chickpeas, zucchini and red onion. Add in vinaigrette a little at a time. (All may not be needed.) Toss in fresh herbs, almonds and arils. Serve at room temperature or warm.
7
For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Tools

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About

Nutrients Per Serving (1 cup): 584 calories (51% calories from fat, 40% calories from carbs), 12g protein, 60g carbohydrates, 34g total fat (4g saturated), 0mg cholesterol, 222mg sodium, 11g dietary fiber, 32mcg vitamin A RE, 14mg vitamin C.

Link:
http://www.pomwonderful.com/recipe/recipe6B.php?Recipe=Pomegranate%20Rice%20and%20Vegetable%20Salad%20with%20Vinaigrette

Yield:

6 servings

Added:

Thursday, December 10, 2009 - 4:50pm

Creator:

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