Meat Free Monday One day a week can make a world of difference

Pistachio Pomegranate Rice Salad

Rozanne Stevens
  • Serves: 4
  • Preparation: 10
  • Cooking: 15
  • Ready: 25

A fresh, hearty salad with a beautiful mix of colours and flavours – perfect for a Meat Free dinner party.


  • 125 ml (½ cup) basmati rice (use your measuring jug to measure by volume)
  • 1 teaspoon caster sugar
  • zest and juice of 1 lemon
  • 75 ml olive oil
  • salt and freshly ground black pepper
  • 1 ripe pomegranate, seeds only
  • ½ red onion, finely sliced
  • 50 g pistachio nuts
  • handful of fresh coriander, chopped


Rinse the rice in a colander, then cook in 750 ml boiling salted water until just tender. Rinse in cold water and drain well. Spread out and allow to cool completely.

Dissolve the sugar in the lemon juice, then whisk in the oil. Pour over the rice and season well with salt and pepper.

Mix the pomegranate seeds, sliced red onion and pistachio nuts through the rice. Garnish with lemon zest and coriander.

Additonal notes

Recipe taken from Delish and Relish cookbooks by Rozanne Stevens.

For cookbooks and healthy cookery courses, please visit, and follow Rozanne on Twitter @RozanneStevens.

Ish Factor: Pistachio nuts are one of my favourite nuts. With their bright green colour and unique, naturally savoury taste, they can be used in both savoury and sweet dishes. While shelling them can be therapeutic, if you need large quantities for a recipe, buy them unshelled and freeze them to retain their freshness. Enjoy them in salads, in biscuit bases for desserts and with a cheese board.”

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