Meal Prep Recipe

Basmati Rice Salad with Pomegranate and Pistachios

Average: 5 (7 votes)
(7 votes)
Basmati Rice Salad with Pomegranate and Pistachios

Basmati Rice salad with pomegranate and pistachios - Colorful mix perfect for takeaway

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55 min.

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Nutritional values

Those who have problems with high cholesterol should regularly reach for pistachios, because their omega-3 fatty acids have been shown to lower fat levels in the blood.

Don't need to keep it vegan? Then simply replace the vegetable broth with chicken broth and top with sliced chicken breast for extra protein

1 serving contains
(Percentage of daily recommendation)
Calorie422 cal.(20 %)
Protein13 g(13 %)
Fat17 g(15 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K25.7 μg(43 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.4 mg(29 %)
Folate54 μg(18 %)
Pantothenic acid1.6 mg(27 %)
Biotin12.7 μg(28 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C19 mg(20 %)
Potassium738 mg(18 %)
Calcium81 mg(8 %)
Magnesium113 mg(38 %)
Iron4.2 mg(28 %)
Iodine7 μg(4 %)
Zinc2.3 mg(29 %)
Saturated fatty acids3.2 g
Uric acid132 mg
Cholesterol21 mg
Complete sugar14 g


1 onion
2 garlic cloves
1 Tbsp olive oil
7 ½ ozs Brown basmati rice
9 ozs Vegetable broth
14 ozs chunky tomatoes (can)
1 oz golden raisin (2 TBSP.)
4 sprigs cilantro
1 oz Pine nuts (2 TBSP.)
14 ozs Cucumber (1 small cucumber)
1 oz Kalamata Olive
½ pomegranate
1 oz chopped Shelled pistachio (2 TBSP.)
How healthy are the main ingredients?
CucumberPine nutsolive oiloniongarlic clovepomegranate

Preparation steps


Peel onion and garlic and finely dice both. Heat oil in a large pot. Sauté onion and garlic cubes for 4 minutes over medium heat. Add rice and sauté for 2 minutes while stirring. Deglaze with broth, add 2 ounces water and chunky tomatoes and simmer over medium heat for 20-30 minutes. Then remove the pot from the heat, mix in the raisins and let the rice stand for another 10 minutes.


Meanwhile, wash cilantro and shake dry. Roast pine nuts in a hot pan without fat over medium heat for 3 minutes. Clean and wash cucumber, cut in half lengthwise, remove seeds and cut into slices. Halve olives lengthwise and pit. Remove the pomegranate seeds from the fruit.


Loosen rice with a fork and mix in roasted pine nuts with the olives. Put everything in a bowl, add salt, pepper and mix well. Sprinkle the rice salad with cucumber slices, pomegranate seeds and pistachios and garnish with cilantro.