Orange-Basmati Salad with Pine Nuts and Pomegranate Seeds

Ingredients

• 1 cup rice uncooked
• 0.3 teaspoon pepper black freshly ground
• 1.5 tablespoons olive oil extravirgin
• 3 tablespoons flat-leaf parsley fresh chopped
• 0.3 cup orange juice fresh
• 2 teaspoons orange rind grated
• 2 cups orange sections ( 3 oranges)
• 0.3 cup pinenuts toasted
• 0.5 cup pomegranate seeds 
• 1 teaspoon salt divided
• 2 cups water 
• 0.3 cup citrus champagne vinegar 

Equipment

• sauce pan
• whisk

Directions

1. Bring the water to a boil in a medium saucepan over medium-high heat.
2. Add rice and 3/4 teaspoon salt; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
3. Remove from heat; fluff rice with a fork. Cool completely.
4. Combine 1/4 teaspoon salt, vinegar, and next 4 ingredients (vinegar through pepper), stirring with a whisk.
5. Combine rice, vinegar mixture, orange sections, and remaining ingredients; toss gently to combine.