Yellow rice salad with pomegranate and lima beans

Gele rijstsalade met granaatappelpitjes

Are you a fan of Indian food? Look at this yellow rice salad! While perfectly delicious as is, this festive bean-and-rice salad also lends itself to endless variation. Replace the lima beans for black beans or chickpeas, replace the parsley for coriander and add other veggies if you like. The yellow rice makes it super colorful and gives it the real Indian style flavor. 

But how do you make the rice yellow? My father teaches me how to make some of his childhood recipes very often. When I asked him to show me how to make yellow rice, he used saffron. Saffron is a beautiful product, but it’s super expensive. After trying different ways to create this beautiful color, I found out how to do it! TURMERIC! 

”SPICE IT UP!”

I’m absolutely obsessed with turmeric. I use it in my curries, soups and even in my oatmeal sometimes. Turmeric contains bioactive compounds with powerful medicinal properties, increases the antioxidant capacity of the body and is super versatile.  

The fact that this salad is super healthy, high in fiber and easy to make, makes it even better! The pomegranate is giving it a fresh touch and the fresh parsley is a perfect finishing touch. 

Allright, enough talking. Time to make these easy and delicious COLORFUL yellow rice salad!

Yellow rice salad with pomegranate and lima beans

PREPTIME 15 minutes

TOTAL TIME 25 minutes

PORTIONS  4-5 servings


INGREDIENTS

  • 300 grams of brown rice
  • 100 grams of pomegranate
  • 250 grams (1 can) of lima beans
  • 2 tbsp. turmeric
  • 1 yellow onion
  • 2 gloves of garlic
  • 1 tbsp. coconut oil
  • 3 spring onions, in small rings
  • 350 ml of vegetable broth
  • 1/2 tsp. ground black pepper
  • A handful of fresh parsley
  • Juice of 1/2 lime
  • 1/2 tsp. salt
  • 2 tbsp. olive oil
  • Optional: plant-based yogurt.

METHOD

1. Rinse rice until water runs clear, drain.
 
2. In a medium saucepan, heat 1 tbsp. of coconut oil. Add chopped yellow onion and garlic. Sauté until softened. 
 
3. Add rice and 2 tbsp. of turmeric. Stir until all combined. Add vegetable broth and cover the pan. Increase the heat to bring to a boil. 
 
4. Let it simmer until liquid is absorbed. Remove from heat and allow to sit and cool for 5-10 minutes. 
 
5. Drain and rinse lima beans an add them to a large mixing bowl. Add rice, pomegranate, chopped spring onions, and black pepper. Stir until all combined.
 
6. Add fresh chopped parsley, lime juice, salt and olive oil. Stir well.
 
7. Serve salad with plant-based yogurt and add more pepper and salt if needed.

 

REPLACEMENTS

You can replace the lima beans for black beans or chickpeas. You can always add cucumber or other veggies if you like to. 

Store the salad in an airtight container for 2 more days in the fridge.

gele rijstsalade

Did you try this recipe?

I’m very curious how it turned out for you! Share your creation with me on Instagram or leave a comment down below! Can’t wait to see your delicious food!

x Len

Rate this recipe!
5/5

Leave a Reply

Leave a comment!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Featured posts

Stay connected!

Sign me up for the newsletter!

Youtube

Facebook