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🍽️ Aromatic Rice Salad with Pomegranate and Nuts

422 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil
• 200 g basmati whole grain rice
• 250 ml chicken broth
• 400 g chunky tomatoes (can)
• 30 g sultanas (2 tbsp)
• 4 sprigs cilantro
• 30 g pine nuts (2 tbsp)
• 400 g salad cucumber (1 small salad cucumber)
• 30 g kalamata olive
• 0.5 pomegranate
• salt
• pepper
• 30 g chopped pistachio nuts (2 tbsp)

Instructions

1. 1. Peel the onion and the garlic clove.
2. 2. Dice both into very small cubes.
3. 3. Heat oil in a large pot.
4. 4. Sauté the onion and garlic cubes for 4 minutes over medium heat.
5. 5. Add the rice and sauté it for 2 minutes while stirring.
6. 6. Deglaze the mixture with the broth.
7. 7. Add 60 milliliters of water and the chopped tomatoes.
8. 8. Simmer the rice over medium heat for 20 to 30 minutes.
9. 9. Remove the pot from the heat.
10. 10. Stir the sultanas into the rice.
11. 11. Let the rice rest for another 10 minutes.
12. 12. Wash the coriander in the meantime.
13. 13. Shake the coriander dry.
14. 14. Toast the pine nuts in a hot pan without fat.
15. 15. Toast them for 3 minutes over medium heat.
16. 16. Clean and wash the cucumber.
17. 17. Cut the cucumber in half lengthwise.
18. 18. Remove the seeds from the cucumber halves.
19. 19. Slice the cucumber.
20. 20. Cut the olives in half lengthwise.
21. 21. Pit the olive halves.
22. 22. Separate the seeds from the pomegranate fruit.
23. 23. Fluff the rice with a fork.
24. 24. Fold in the toasted pine nuts.
25. 25. Fold in the olives.
26. 26. Transfer the rice mixture into a bowl.
27. 27. Season the salad with salt and pepper to taste.
28. 28. Mix everything well.
29. 29. Top the salad with the cucumber slices.
30. 30. Top the salad with the pomegranate seeds.
31. 31. Top the salad with the pistachios.
32. 32. Garnish the salad with the coriander.

Nutrition per serving

• kcal: 422
• Protein: 13 g · Fett/Fat: 17 g · Carbs: 53 g