Janelle Bloom and SunRice have teamed up to prepare heavenly culinary creations for the entertaining season.
Put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters in surface of the rice. Remove from heat and stand covered for 10 minutes. Rinse then drain well. Stir in the lemon rind, juice and season.
Spoon the rice onto a large platter or serving board. Top with tomatoes, bocconcini and pomegranate seeds.
Combine all the ingredients in a jar, add the reserved pomegranate juice and with salt and pepper. Shake well. Just before serving, pour over the salad and scatter over the basil leaves.
To remove seeds from pomegranate, roll the fruit on bench to loosen the seeds. Score around the middle and tear it into two halves. Hold each half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds.
This salad is a great accompaniment to Christmas ham, turkey & seafood. It is also a perfect over the summer months to serve with barbecue prawns, chicken & lamb.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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