Ingredients

• 1

  cup
  Organic White Basmati Rice suggested substitutions
• 1 ¹⁄₂

  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
• ¹⁄₂

  cups
  pistachios, shelled
• ¹⁄₂

  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

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!