This glitzy rice salad is dying to strut its stuff at your next dinner party, but be warned: it is not going to share the spotlight.
This is red-carpet rice—perfectly cooked and studded with pomegranate jewels, flecked with fresh mint, and dressed to the nines in a dazzling dressing made by sizzling orange peel, hazelnuts, and garlic in olive oil that you’ll pour over green chiles and warm spices for a bewitchingly aromatic final product.
Zesty, eye-catching, and holiday-ready, this festive rice salad boasts wintry vibes but is easily customizable to suit any season—meaning there’s just no reason not to make it for every celebratory gathering on your calendar all year long.
In this post:
Pssst—there’s an easier way to cook rice 🤫
After years of rinsing rice till the water ran clear and being meticulous about water:rice ratios yet sometimes still ending up with stickier-than-intended rice, I’m done cooking rice the traditional way.
I started cooking rice like pasta for this particular recipe, and now I’m never looking back.
The benefits: You don’t need to be precise about the water measurements and you don’t need to rinse the rice until the water runs clear (or at all). Also, the rice is seasoned so it tastes better.
The details: It’s the exact same method of cooking pasta with one difference: you’ll bring a few quarts of water to a boil (like pasta ✅), salt the water (like pasta ✅), add the rice, then turn down the heat to maintain a rapid simmer for about 10 minutes (instead of boiling it like pasta), until you have beautifully al dente rice with individual grains intact, no risk of stickiness.
Enjoy the gift of this absurdly fun rice salad—and the bonus gift of this low-fuss method for well-seasoned, perfectly-cooked rice.
Ingredient notes
Jasmine rice
I love this fragrant white rice, but you can use any long-grain white rice in this recipe, including basmati.
And yes, this is amazing with rice—but it also be great with farro or extra chewy wheat berries.
Substitute: If you’d rather use brown rice, check out the first FAQ for guidance!
Hazelnuts
This festive rice salad needed a ✨glam✨ nut, so I called upon the most party-ready nut I know: hazelnuts.
Here they’re toasted in olive oil until golden brown, a process with two benefits:
1) Toasting nuts = deeper, amplified flavor.
2) The hazelnuts subtly infuse the olive oil with their flavor as they toast, so when we use this oil in the dressing, it adds a layer of hazelnutty nuance.
Substitute: Pistachios, walnuts, or pine nuts work well for a different flavor vibe. We tried this with almonds but found them too hard/crunchy.
If you’re using a different nut, pay attention to visual cues to monitor the browning of the nuts instead of relying on the hazelnut-specific cook time in the recipe.
Orange
This salad makes use of *every* aspect of this star ingredient (except the bitter white pith).
The juice is incorporated into the dressing, the flesh is cut into bite-sized pieces and folded into the salad, but the use of the peel is where the magic happens. The peel gets sliced into thin matchsticks and toasted in the olive oil alongside the hazelnuts, lending its unique floral citrusy quality to the dressing.
Aromatics & spices
It’s hard to beat a dressing that involves sizzled garlic (see: the dressing for my Napa Cabbage Salad), and this one is extra special because the garlic sizzles in olive oil with its buddies, hazelnuts and orange peel.
This flavor-infused oil then gets poured over a mixture of fresh green chile peppers, ground coriander and cardamom, plus salt and pepper. The spices bloom in the hot oil and you end up with an aromatic combination of spice, nuttiness, warmth, and sweetness.
Fancy finishers
Once the rice is coated in the hazelnut-citrus dressing, it’s finished with a generous handful of fresh mint, pomegranate seeds, and, optionally, Medjool dates.
The pomegranate seeds add juicy crunch and gorgeous color, the mint adds depth with its classic cooling flavor, and Medjool dates add a chewy sweetness.
Substitute: If pomegranates are not in season or unavailable, try dried tart cherries or dried cranberries for a similar pop of color but a different flavor/texture (you’ll likely want to omit the dates in this case).
For more mix-in substitution ideas, check out the Tips section!
Step-by-step instructions
- Add the rice to boiling water seasoned with salt, and cook at a rapid simmer for 10 minutes, stirring occasionally, until rice is al dente.
- Drain and rinse the rice under cool water, then spread on a sheet pan (to come to room temp more quickly).
- Peel the orange using a vegetable peeler, avoiding the white pith. Then, stack the peels and slice into thin slivers or matchsticks.
- Remove the white pith from the orange, then slice the flesh into bite-sized pieces.
- To a frying pan heated over medium, add the olive oil. Once warm, add the chopped hazelnuts and toast for 3 to 4 minutes, stirring occasionally.
- Add the garlic and stir constantly for 30 seconds.
- Add the orange peel and stir constantly for 1 more minute.
- Pour the mixture, including all the oil, into a large bowl that contains the serrano pepper, spices, salt & pepper. Stir in lemon juice, agave, and reserved orange juice.
- Add the room temperature rice, and toss well to coat the in the dressing.
- Fold in the orange pieces, pomegranate seeds, dates (if using), and mint.
Tips for making this recipe
Tips for prepping the orange peel
If possible, opt for a straight peeler (like this) over a Y-shaped peeler as it’s a bit easier to use on an orange.
And don’t put too much pressure on the orange as you’re peeling it—this will help you avoid the bitter white pith underneath the peel.
When slicing the orange peel, stack a few peels on top of one another, peeled side up, and then slice into thin strips or matchsticks.
Prepping the orange flesh
Slice the orange in half and remove the white pith—a paring knife is a good tool here.
Slice the orange into bite-sized pieces, avoiding the tough white core in the middle. And don’t wipe down your juicy cutting board afterwards! Scrape any accumulated juice into a bowl to use in the salad.
Cooking the rice
Cook it like pasta, uncovered, except at a rapid simmer instead of a boil! Don’t forget to salt the water, as it infuses the rice with flavor.
Cook just until al dente—not overly soft like baby food—then drain and rinse the rice. To bring it down to room temp quickly, spread it out on a sheet pan (a mini sheet pan works great).
If you’re bringing this to a potluck…
You can make the entire salad ahead of time but I recommend waiting to chop and add the mint until just before you head to your shindig, as it will blacken over time.
Variations
This salad is festive and flexible, so whether you’re missing some ingredients or just looking to make it your own, you’ll end up with something delightful.
Ingredient Variations
- No pomegranate? Try dried tart cherries or cranberries!
- No dates? Add sweetness with a second navel orange (or Cara Cara orange 😍) or add a handful of dried cranberries, cherries, or golden raisins.
- Replace the hazelnuts with pistachios, walnuts, or pine nuts. If nut free, try pumpkin seeds—just toast them as listed in the instructions (until golden brown) before adding the garlic and orange peel.
- Use half fresh mint and half flat-leaf parsley or basil.
- Replace the fresh green chile with a teaspoon or two of Aleppo pepper (it will tint the color of the rice a bit).
Seasonal Variations
The citrus and pomegranate give this rice salad festive winter vibes, but it can easily be adapted to suit different seasons!
For spring or summer:
- Replace the pomegranate seeds with sugar snap peas (sliced into thin slivers) and add sweetness with the Medjool dates and/or some diced nectarines, peaches, plum, or mango.
- Or, replace the pomegranate seeds with fresh or grilled corn kernels and the Medjool dates with cubed fresh mango or peaches.
For autumn:
- Replace pomegranate seeds with fresh figs or persimmon, chopped up small.
- Fold in some roasted winter squash cubes.
Frequently Asked Questions
Feel free to use any long-grain white rice. Just know that the cook time may be slightly different (ex. basmati rice may take a few extra minutes).
If you’d rather use brown rice, use 2 ½ quarts (2.4 L) of water to cook long-grain brown rice. Use the same instructions in the recipe card but cook the rice for 25 minutes, or until cooked through but with a nutty bite. If you want the rice a bit softer, cook for an extra 5 minutes.
Yes, with the caveat that I recommend chopping and adding the mint just before serving, as it will blacken over time (and flavor-wise, you can’t beat fresh mint!).
This rice salad would be delicious with some baked tofu, fried tofu, or air-fried tofu stirred in. You can also fold in some sliced ripe avocado or vegan feta into the mix, either a homemade vegan feta or store-bought.
Leftovers will stay good in an airtight container in the fridge for 3 to 4 days. Unfortunately, rice salads do not freeze well, so I’d recommend against it.
Did this rice salad dazzle your tastebuds? Let me know by leaving a rating and a review below! I get so much joy from reading your comments 🥰
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Herbed Rice Salad with Citrus Dressing
Ingredients
For the Rice
- 1 cup (190g) jasmine rice (see Note 1)
- Diamond Crystal kosher salt (see Note 2)
For the Dressing
- 1 medium navel orange
- ½ serrano pepper, finely chopped (or 1 small jalapeño pepper, see Note 3)
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom (freshly ground or pre-ground)
- Freshly cracked black pepper
- ¼ cup (56g) extra virgin olive oil
- ½ cup (75g) hazelnuts, chopped
- 4 cloves garlic, chopped (but not too small)
- 3 tablespoons (45 mL) freshly squeezed lemon juice
- 1 teaspoon agave nectar or maple syrup
For the salad
- ½ cup (85g) pomegranate seeds (see Note 4)
- 1 loosely packed cup (16g) fresh mint leaves
- 4 Medjool dates, finely chopped (optional, for added sweetness; see Note 5)
Instructions
- Bring 2 quarts (2 L) of water to a boil in a medium saucepan. Season with 1 tablespoon (10g) kosher salt. Add the rice and reduce the heat to a rapid simmer. Cook, uncovered, at a rapid simmer, stirring occasionally, for 10 minutes, or until the rice is cooked through but like al dente pasta, not soft or mushy.Drain and rinse under cool water, then spread out on a sheet pan to help it cool faster to room temperature.
- Prep the orange peel: Use a vegetable peeler to peel the orange into strips, but don't put too much pressure on the peeler; that way, you avoid the white pith underneath. Stack a few peels on top of one another, peel side facing up, and slice into very thin slivers or matchsticks; repeat with all the peel and set aside.
- Cut the orange into pieces: Slice the orange in half and remove the white pith with a paring knife. Cut around the core, as you would an apple, then slice the orange into bite-sized pieces. Scrape any accumulated juice on your cutting board into a bowl to use in the salad.
- In a large bowl (big enough to mix the rice with everything), add the serrano, coriander, cardamom, ¼ teaspoon kosher salt, and several twists of black pepper. Set by the stove.
- Heat a medium frying pan over medium heat for 1 to 2 minutes, then add the olive oil. Once warm, add the chopped hazelnuts and stir occasionally for 3 to 4 minutes, or until golden brown. Add the garlic and stir constantly for 30 seconds, then add the orange peel and continue stirring for 1 minute, lowering the heat if the nuts or garlic are browning too quickly.Immediately pour the entire mixture into the large bowl on top of the spices, including all of the oil.
- To the bowl, add in 3 tablespoons (45 mL) lemon juice, the agave, and 1 tablespoon (15 mL) reserved orange juice (if you didn’t have any reserved juice, squeeze a few of the orange pieces to release their juice into the bowl). Stir well to combine.
- Fluff the room temperature rice with a fork, then add it into the hazelnut-orange dressing. Toss well to coat the rice. Fold in the orange pieces, pomegranate seeds, and dates if using. Chop the mint or tear with your hands and add to the salad.
- Season to taste with salt and pepper. For more sweetness, add a little more orange juice if you have leftover, or more pomegranate seeds or dates to taste.
Notes
- If using another variety of white rice, like Basmati rice, it might take a little bit longer to cook. If using long-grain brown rice, use 2 ½ quarts (2.4 L) water and follow the instructions as written, except cook for 25 minutes until cooked through but with a nutty bite. For softer rice, cook for an additional 5 minutes.
- If using sea salt or Morton’s kosher salt, use a scant 2 teaspoons of salt in step 1 when cooking the rice. If using table salt, use 1 ½ teaspoons of salt.
- This adds a subtle kick, but if you’re sensitive to heat, you can omit entirely OR scrape out all the white membranes and seeds inside the pepper, as most of the heat lives there.
- This is about 1 small pomegranate. If pomegranates aren’t in season, you can use dried tart cherries (or dried cranberries).
- I like the additional sweetness, but if you don’t like it, you can omit the dates. Or for a different type of sweetness, you can buy an extra orange and chop it up into bite-sized pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is the way we always cooked rice (minus the rinsing at the end) growing up in my very British not-very-culinarily-inclined household. It’s also the way that most supermarket rice packets tell you to cook it over here. As I grew up and learnt more about cooking, I thought the absorption method is king and boiling+draining was basically sacrilegious 😂 so I am shocked to see it resurface!!! But it is indeed way easier and I will happily do anything Nisha has her stamp of approval on <3 the recipe looks delicious and I can't wait to try!