Jewelled rice salad with herbs and pomegranate
Fluffy rice scattered with ruby pomegranate, apricots, seeds and lots of fresh herbs.
- Time30 min
- LevelEasy
- Costabout £2.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice under cold water until the water runs clear.
- 2
Boil the rice in plenty of water with the cinnamon and cumin for 10 minutes, until tender.
10 min - 3
Drain well, tip onto a wide tray and spread out so it cools quickly. Leave for 15 minutes.
15 min - 4
Whisk the olive oil, lemon zest and lemon juice with a pinch of salt and black pepper.
- 5
Tip the rice into a bowl and fold in the pomegranate seeds, apricots, pumpkin seeds, carrot, spring onions, parsley and mint.
- 6
Pour over the dressing and toss lightly. It keeps for 2 days in the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.