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  • Isobel Austin-Little

Herb & Pomegranate Rice Salad

This dish is fresh and full of flavour, with the pomegranate seeds giving it a delicious crunch and texture. It is the perfect side dish to fish, meat or your go-to plant protein.


I put herbs in every meal I cook, dried or fresh, it is such a simple and easy way to top up antioxidant levels in the body. Pomegranates are a great source of antioxidants too (.... their colour gives it all away) which means they have the ability to reduce inflammation in the body which is important for anyone looking to support their egg and sperm quality. They are also rich in polyphenols, which are micronutrients that naturally occur in plants, which have been shown to positively impact intestinal bacteria.



This recipe is for two, but easily adapted if you are catering for more people!


Ingredients

  • 1 cup cooked brown rice, warm or at room temperature

  • ¼ cup diced spring onion

  • 1/3 cup of pomegranate seeds

  • ¼ cup fresh mint leaves, chopped

  • ¼ cup fresh dill leaves, chopped

  • ¼ cup fresh basil leaves, chopped

  • ¼ cup fresh parsley leaves, chopped

  • juice from 1 lemon

  • 2 tablespoons of extra virgin olive oil

  • salt & pepper to taste

Method:

  1. Cook the brown rice in a pan of boiling water. I tend to cook brown rice for 30-40 minutes, strain it if any excess water is in and then let it sit for 10 minutes.

  2. Whilst the rice is cooking, finely chop all the herbs together.

  3. Once the rice has cooled, add all the ingredients to a bowl and mix together. Add additional seasoning if needed.

  4. Serve warm or cold with your protein of choice.

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