Ingredients

  • 1
    cup
  • 1 12
    cups
    vegetable broth, low sodium
  • 8
    oz
    halloumi, grilled or Feta, cubed
  • 1
    cups
    green onion, sliced with the white and light green tops separated from the dark green bottoms
  • 1
    cups
    pomegranate arils
  • 1
    cups
    green peas, frozen
  • 12
    cups
    pistachios, shelled
  • 12
    cups
    dried cranberries, sweetened
  • 2
    tbsp
    butter, salted (optional)
  • 2
    tbsp
    extra virgin olive oil
  • 3
    cloves garlic, minced
  • 1
    tbsp
    lemon zest
  • Kosher salt and freshly ground black pepper, to taste
  • Parsley or mint, for garnish

Nutrition Facts

Serving Size: 1 cup
Serves: 6
Amount Per Serving
Calories: 450
% Daily Value*
Total Fat: 24g 31%
Saturated Fat: 11g
Trans Fat: 0g
Cholesterol: 40mg 13%
Sodium: 850mg 37%
Total Carbohydrate: 47g 17%
Dietary Fiber: 5g 18%
Sugars: 15g 30%
Protein: 14g 28%

Instructions

  1. Add 1 cup of Lundberg Organic White Basmati Rice, 1 ½ cups of vegetable broth, and 2 Tbsp. butter (optional) to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to a low simmer, and cook for 15 minutes. Let stand for 10 minutes.
  2. In a medium sauté pan over medium heat, add olive oil, white and light bottoms of the green onions, and green peas. Sauté for 8 minutes. Add garlic and sauté for another 2 minutes.
  3. Separately, grill halloumi for 5 minutes on each side and cut into cubes. Set aside. (Skip this step if using feta cheese.)
  4. In the medium skillet with pea and onion mixture, add cooked rice, pomegranate arils, cranberries, pistachios, and lemon zest. Add sea salt and black pepper to taste. Mix until fully incorporated.
  5. Top with grilled halloumi cubes and garnish with parsley, mint, and dark tops of the green onions. Enjoy!
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