Pomegranate Red Rice Salad

by Guest Blogger on March 7, 2013 · 0 comments

By Chef Raya Belna of Wildcraft

Pomegranate Red Rice Salad

Yield: serves 4

  • 2 c cooked heirloom red rice, cooled
  • 1/2 c pomegranate seeds
  • 1/2 c fresh basil, packed
  • 1/4 c fresh mint, packed
  • 1/2 red onion, diced
  • juice from 2 small limes + zest
  • 1 T white balsamic
  • 2 T roasted walnut oil
  • salt and white pepper to taste

Toss red rice with pomegranate, mint, basil and onion. Whisk together balsamic, oil, lime juice, zest, salt and pepper. Drizzle over salad. Serve immediately or chill in refrigerator. Ahh, spring is in the air.  What a perfect dish to bring to an event or enjoy on a breezy, sunny afternoon.

Raya Belna is an organic plant-based chef, specializing in gluten-free, vegan and raw foods. She owns the successful organic catering company, WILDCRAFT, showcasing local, raw, and wild foods. Her award-winning raw cupcakes have been featured on the Food Network and were voted BEST CUPCAKE 2012 by the editors of OC Weekly. Visit her at http://rayabelna.com and http://wildcraftraw.com

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