Karen R’s Party Rice & Pomegranate Salad

The salad is super easy, and adjustable. I love it because it feels celebratory and is easy to serve in a buffet. It’s a recipe I evolved  from the Silver Palate’s “Nutted Wild Rice” recipe and a recipe I read  years ago in the NYT Magazine. There are infinite variations!

Karen’s Confetti Rice Salad
  • 1 package of Lundberg Wild Blend rice (or equivalent other rice). You can get the Lundberg blend at Whole Foods and other supermarkets. Sometimes I use other rices– I’ve even sometimes repurposed leftover rice from  take-out chinese or indian, but for a “company dish”,  the Lundberg  blends are really pretty and they taste wonderful.
  • Vegetable broth for cooking rice (or chicken stock if you aren’t doing a vegetarian dish)
  • 1 cup slivered almonds (you can also use pecans, walnuts, whatever)
  • 1 cup dried cranberries (you can substitute golden raisins or similar)
  • (Optional: .5 c cognac for soaking berries )
  • 1 cup pomegranate seeds (if possible– they give jeweled appearance. I have also used kumquats.
  • small-chopped golden or red pepper (you can also substitute other pretty veggies, but avoid red beets because they stain everything.)
  • 1 red onion, finely chopped
  • 1 bunch scallions, chopped
  • parsley, chopped
  • salt, pepper, red pepper flakes
  • olive oil, balsamic vinegar, fresh lemon juice
Prepare the rice with the broth (I use a rice cooker.) Place cranberries in  saucepan, cover with cognac and bring to a boil. Turn off and let them  soak.  While the rice and cranberries cool, toast the nuts in a small  frying pan in olive oil and prepare the veggies.  Toss everything  together and adjust seasoning– you want a little zing, so add more  lemon/crushed red pepper if it seems too bland.

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