Rice salad with pomegranate molasses

Rice salad with pomegranate molasses
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

This is a fantastic vegetarian rice salad that you can easily pop in a tupperware for a healthy lunch. The avocado, feta and pomegranate seeds adds plenty of flavour and texture – you’ll be counting down the hours until lunch.

Nutrition: per serving

Calories
642kcals
Fat
33.3g (9g saturated)
Protein
14.9g
Carbohydrates
67.4g (8.5g sugars)
Fibre
6.5g
Salt
0.8g
Calories
642kcals
Fat
33.3g (9g saturated)
Protein
14.9g
Carbohydrates
67.4g (8.5g sugars)
Fibre
6.5g
Salt
0.8g

Ingredients

  • 150g basmati and wild rice
  • 1 ripe sliced avocado
  • 100g sliced cucumber
  • 60g crumbled feta
  • 50g pomegranate seeds
  • 1 tsp za’atar
  • 2 tbsp olive oil
  • 1 tbsp pomegranate molasses

Method

  1. Put the rice in a saucepan and pour in enough cold water to cover by 2-3cm. Bring to the boil and simmer for 12-15 minutes until tender. Drain and cool under cold water. Put in a large bowl.
  2. Add the avocado, cucumber, feta and pomegranate seeds to the rice and season well.
  3. For the dressing, combine the za’atar, olive oil and pomegranate molasses in a small bowl. Pour over the rice, then toss together. Divide the rice salad evenly between two containers. Seal and chill until needed.

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