Pomegranate Rice And Vegetable Salad With Vinaigrette Recipes

Steps:

• Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Cover and blend until smooth, about 2 minutes.

Steps:

• Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
• Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
• Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.

Steps:

• 1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. Mix vinaigrette ingredients and set aside. 4. Cook wild rice in pomegranate juice, 3/4 cup water and almond extract; set aside. 5. Cook pearl barley in 3 cups water or broth; set aside. 6. In a large bowl, mix cooked barley, cooked wild rice, chickpeas, zucchini and red onion. Add in vinaigrette a little at a time. (All may not be needed.) Toss in fresh herbs, almonds and arils. Serve at room temperature or warm. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.