asian eggplant photo

Print Recipe Only

Rice, Seafood & Pomegranate Salad

1  cup white/wild rice mix
1/2  red onion, thinly sliced
4  green onions, white parts only, chopped
1/4  cup finely chopped fresh flat-leaf parsley
1/4  cup finely chopped fresh cilantro
2  tbsp finely chopped fresh mint
1/4  cup olive oil
1  lemon, juice of
Salt and pepper
1  lb poached mixed seafood (such as shrimp, mussels, calamari)
1/2  cup pomegranate seeds, plus additional for garnish


1. Prepare the rice according to package directions.
When tender, remove from heat and let cool.
2. In a large bowl, combine red onion, green onions, parsley, cilantro and mint.
Drizzle with olive oil and lemon juice. Season to taste with salt and pepper.
3. Add rice and toss to mix well. Fold in seafood and 1/2 cup pomegranate seeds.
4. Cover and refrigerate. When ready to serve, transfer to serving dish and
garnish with additional seeds.

Serves: 6. Analysis per serving: 226 calories, 17g protein, 10.5g fat,
16g carbohydrates

Source: Pomegranates by Ann Kleinberg (Ten Speed Press)

Search our articles:

ad

ad

adad

ad

ad
ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad

ad