is a very flexible recipe. The items and amounts can be adjusted
to what you have on hand or what you want to try. Try other
grains like quinoa, other veggies or fruit. I am sure this
would taste great adding a bit of feta cheese, too!
- 5-6 cups
cooked brown rice
cup edamame (green soybeans) – cooked and drained,
out of the shell
cup cooked garbanzo beans – drained (about 1/2 of a 15
ounce can – I used the other half of the garbanzo
beans to make a small amount of hummus)
bunch of flat or curly leaf parsley – wash, drain, pat
dry, then chop leaves rather coarsely either in a food
processor or with your chef’s knife
cup toasted pine nuts (toast 4-5 minutes in your oven
oven at 350 degrees – these will burn so watch carefully – oooo,
they smell wonderful when toasted! Raw ones just don’t
add as much interest to the salad.)
Mix all of
the above in a large bowl.
the following dressing ingredients, mix well, add to the
salad, and mix
cup olive oil
Tbsp raspberry vinegar
pomegranate juice from cutting the pomegranate plus 1-2
teaspoons of 100% pomegranate juice
Add a little
salt and freshly-ground pepper to taste and mix well.
before serving, stir salad again to distribute the dressing,
about 1 cup onto a plate (optional - lined with whole romaine
lettuce leaves) and sprinkle each salad with a small handful
of pomegranate seeds (see Cook’s note below).
note – here is how I have finally
ended up getting seeds out of a pomegranate without spraying
my kitchen and me with juice! Cut a whole pomegranate in
half on a small flexible cutting board so that any juice
resulting from that cut can be easily drained into the dressing.
Fill a medium sized bowl with water and place in your sink.
Place one of the pomegranate halves into the bowl beneath
the water. With your fingers, carefully detach the seeds
from the inner white membranes of the fruit. Let the seeds
sink to the bottom of the bowl. The membrane pieces will
float. When done, scoop off the membrane pieces, drain the
water, and put the seeds in a small covered container to
be kept in the refrigerator until ready to put on the salad.
I confess that I do drink some of the water so to not waste
those antioxidants. I tried putting the water in our dog’s
water bowl – but that was not accepted!