Saffron Royal® Basmati, Kale and Pomegranate Salad
45 minutes
Contemporary Fusion
Serves: 1
Saffron-infused Royal® Basmati Rice is tossed with kale, almonds and pomegranate seeds for a crunchy and refreshing salad that gets a spicy kick with the addition of watermelon radish and Chef Chauhan’s special mustard vinaigrette.
Ingredients
For the Saffron Rice
1 cup Royal® Basmati Rice
1 1/2 cups water
1 tablespoon oil
1/4 teaspoon saffron threads
A pinch of salt
For the salad
1 1/2 cups cooked Royal® Basmati Saffron Rice
1 cup pomegranate seeds
2 cups chopped baby kale
1/4 cup toasted slivered almonds
1/4 cup crumbled feta cheese
1 watermelon radish, shaved thin
For the dressing
2 tablespoons yellow mustard seeds
3 tablespoons sugar
1/2 cups minced shallots
2 tablespoons olive oil
1 tablespoons honey
1/2 apple cider vinegar
1/2 teaspoon salt
1 squeeze lemon or orange juice
Preparation
For the Saffron Rice
- Rinse measured Basmati Rice 1 to 2 times to remove extra starch, then drain.
- Place drained rice into saucepan and add water, saffron, oil and salt. Place saucepan uncovered over high heat and bring to a boil, stirring occasionally.
- Let water reduced slightly below the rice level and then lower the heat.
- Place a tight lid on the saucepan and simmer for 20 minutes.
For the Salad
- In a separate saucepan over medium heat, mix 1 cup water and the sugar until it is melted.
- Add mustard seeds and simmer until softened, about 20 minutes. Strain and reserve the syrup from the seeds. Reserve 2 tablespoons of the bloomed seeds.
- In a food processor, pulse the shallots with olive oil, 2 tablespoons of the reserved mustard seeds, water, honey, apple cider vinegar, salt and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
- Pour dressing in a bowl and toss the salad ingredients together just before serving.
