At the beginning of the week, I like to make a big batch of rice with whatever fruits and veggies I have on hand tossed into it. It’s so convenient to have rice already cooked and readily available to use as a base or side dish throughout the week. Rice is very inexpensive and it helps to add substance and stretch a meal a little bit further. I used black rice in this recipe because of how well its nutty flavor pairs with the pomegranate perils.
Both the pomegranate and the cucumber add a juicy crunch to the rice. You can substitute the black rice for whatever rice is most accessible to you. Or, if you don’t want to use rice, you can substitute it for riced cauliflower, or omit it all together. I used cilantro as my herb in this recipe, but mint or basil would also work wonderfully. Feel free to add in walnuts, vegan feta, or any other toppings you would like.
Both the pomegranate and the cucumber add a juicy crunch to the rice. You can substitute the black rice for whatever rice is most accessible to you. Or, if you don’t want to use rice, you can substitute it for riced cauliflower, or omit it all together. I used cilantro as my herb in this recipe, but mint or basil would also work wonderfully. Feel free to add in walnuts, vegan feta, or any other toppings you would like.
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup cooked black rice
- 1 cup pomegranate perils
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup minced cilantro
- For the dressing:
- 1 tbsp olive oil
- 3 tbsp lime juice
- 1 tbsp raw honey
- 1/4 tsp mustard powder
- 1 clove garlic, minced
- salt & pepper to taste
Directions
1. Prepare your rice according to package. Be sure to wash rice well before it has been cooked.
2. In a large mixing bowl, add the cooked rice, pomegranate, cucumber, onion, and cilantro and toss together.
3. In a small mixing bowl, whisk together all of the ingredients for the dressing.
4. Pour the dressing over the rice and mix well to coat. Serve hot or cold.
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Photo: Lauren Sacerdote
