Serves: 2

Ingredients :

2 cups cooked long grain brown rice or wild rice
½ bunch scallions, chopped
3 tablespoons toasted chopped pistachios
¼ cup pomegranate arils
Sea salt to taste
1 teaspoon extra-virgin olive oil
Freshly ground black pepper to taste
2 cloves garlic, peeled, minced
¼ cup chopped parsley
¼ cup chopped fresh mint leaves
Roasted chickpeas to serve (optional)
For the dressing:
1 tablespoon white wine vinegar
½ tablespoon fresh lemon juice
¼ teaspoon ground cumin
1/8 teaspoon ground cinnamon
Freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
½ tablespoon fresh orange juice
½ teaspoon grated orange zest
¼ teaspoon maple syrup
¼ teaspoon ground coriander
¼ teaspoon sea salt

Directions :

1. To make the dressing: Add oil, orange juice, lemon juice, cumin, cinnamon, pepper, vinegar, orange zest, maple syrup, coriander, and salt into a bowl. Whisk well.
2. Cover the bowl and keep it aside for a few minutes for the flavors to blend.
3. Pour oil into a skillet and let it heat over medium heat. When the oil is hot, add garlic, scallions, pepper, and salt and mix well.
4. Cook until scallions are tender.
5. Turn down the heat to low heat. Add rice and mix well. Heat thoroughly. Taste the rice and add more salt and pepper if required. Remember, there is salt in the dressing, so add salt accordingly.
6. Take off the skillet from heat. Pour dressing all over the rice. Scatter pomegranate, parsley, and pistachios on top and give it a good stir. You can taste for salt and pepper once again if desired. Add more if required.
7. Garnish with mint leaves and chickpeas if using and serve.