Ingredient Checklist


Instructions Checklist
  • Cook rice per package directions. Cool 15 minutes in lidded pot. Fluff, then transfer to a rimmed baking sheet. Cool in refrigerator.

  • Meanwhile, bring a separate pot of water to a boil. Add lentils. Return to a boil; cook 6 minutes. Drain and rinse under cold water until cool.

  • In a large bowl, whisk together oil, pomegranate molasses and salt. Stir into cooled rice and lentils. Gently fold in spinach, mint, cherries, walnuts and feta. Serve at room temperature or chilled.

  • NOTE: Can’t find pomegranate molasses? Whisk together 1 tbsp honey with 2 tbsp pure pomegranate juice.

Nutrition Facts

358 calories; 15 g total fat; 3 g saturated fat; 8 mg cholesterol; 489 mg sodium. 44 g carbohydrates; 8 g fiber; 12 g protein;