Rice Salad with Pomegranate Seeds and Pistachios

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 200 g basmati whole grain rice
• 250 ml chicken broth
• 400 g canned diced tomatoes
• 30 g sultanas (2 tbsp)
• 4 stalks coriander
• 30 g pine nuts (2 tbsp)
• 400 g cucumber (1 small cucumber)
• 30 g Kalamata olives
• 0.5 pomegranate
• Salt
• Pepper
• 30 g chopped pistachio seeds (2 tbsp)

Instructions

1. 1.

   Peel the onion and garlic, then finely dice both. Heat oil in a large pot over medium heat. Sauté the diced onion and garlic for 4 minutes. Add the rice and stir for 2 minutes. Deglaze with broth, add 60 ml water and canned tomatoes, and simmer on medium heat for 20–30 minutes. Remove from heat, mix in sultanas, and let the rice rest for another 10 minutes.

2. 2.

   Meanwhile, wash and dry the coriander leaves. Toast pine nuts in a hot pan without oil for 3 minutes over medium heat. Peel, wash, halve lengthwise, deseed, and slice the cucumber. Halve olives lengthwise and remove pits. Release pomegranate seeds from the fruit.

3. 3.

   Fluff the rice with a fork, then fold in toasted pine nuts and olives. Transfer everything to a bowl, season with salt and pepper, and mix well. Sprinkle the salad with cucumber slices, pomegranate seeds, and pistachios, and garnish with coriander leaves.