Brown Rice and Herb Salad With Pomegranate and Lemon

I love brown rice salads, they add a wonderful nutty bite and help to add fibre and volume to fresh leaves. This fresh and bright salad is incredibly easy and quick to make, and can help you use up any past their best herbs.

Course Main Course, Salad

Cuisine Mediterranean, Middle Eastern

Diet Vegan, Vegetarian

Keyword brown rice salad, brown rice salad recipe, mediterranean rice salad recipe, pomegranate rice, rice salad recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings

Calories 385

Ingredients

1 Large Cucumber
300 g Brown Rice
30 g Dill
30 g Parsley
30 g Mint
130 g Pomegranate Seeds
1 Teaspoon Sugar
1 Tablespoon Pomegranate Molasses
1 Tablespoon Olive Oil
1 Lemon
200 ml Soya Yoghurt

Instructions

First, cook the rice. Place the rice in a saucepan and simmer for about 20 minutes until tender. Drain and allow to cool.
Whilst the rice is cooking, grate the cucumber into a large bowl and season with a little salt. Allow the cucumber to sit for about 5 minutes before squeezing out the excess moisture from the gratings with your hands. Return the squeezed cucumber to the bowl.
Finely chop all the herbs and add to the bowl alongside the cucumber. Tip in the pomegranate seeds, cooked rice and yoghurt and mix well.
Now make your dressing. Zest and juice the lemon into a small bowl. Pour in pomegranate molasses, olive oil, sugar and some seasoning and whisk well with a fork.
Pour the dressing over the rice mixture, toss again to ensure even coverage, and serve.

Nutrition