Ingredients
1 ½ Cup Punjabi Almuhaidib Basmati brown rice
3 ¼ Cup boiling water + 2 Tablespoons
1 Tbsp vegetable oil
1 Cup of wild arugula leaves
1 Medium boiled beet root, cut into cubes
1 Cup cherry tomatoes, cut in halves
6 Pieces of dates, pitted and sliced
¼ Cup feta cheese cubes
1 Tsp salt (as desire)
Dressing Ingredients
3 Tbsp pomegranate molasses
2 Tbsp Balsamic vinegar
2 Tbsp olive oil
1 Tsp mustard
¼ Tsp salt (as desire)
METHOD
1. Wash the rice thoroughly and soak in lukewarm water for 30 minutes.
2. Strain the rice very well. Add the rice, oil and the boiling water to the pot, bring to boil then cover the pot tightly and cook on medium – low heat for 35 – 40 minutes. Leave the rice until cool.
3. Whisk all the dressing ingredients and set aside. In a medium bowl mix all the salad ingredients except the rice.
4. Place the rice into serving dish then sprinkle with the mixed salad and drizzle with dressing.
