Mediterranean Rice Salad

Mediterranean Rice Salad

3 cups day-old Basmati rice

½ bunch scallions, ends trimmed, sliced thin

1 cup grape tomatoes, cut in half

½ English cucumber, small diced

1 bunch Italian parsley, leaves finely chopped

1 bunch mint, leaves chopped

1 bunch dill fronds, chopped

½ teaspoon sumac

½ teaspoon zaatar

salt and pepper, to taste

nice quality extra virgin olive oil, for drizzling

nice quality pomegranate molasses, for drizzling

pomegranate arils (seeds), for topping

For the vinaigrette:

1 tablespoon champagne vinegar

3 tablespoons olive oil

whisked together

In a large bowl, toss together the rice, scallions, grape tomatoes, cucumbers, chopped herbs, sumac and zaatar. Dress with all much of the vinaigrette as desired. Season with salt and pepper to taste. Serve drizzled with a little more olive oil and pomegranate molasses and pomegranate seeds.