I got this recipe from Better Homes and Gardens.
1 Shallot (or 1 T finely minced yellow onion)
1 T Canola Oil
1 C Jasmine or Long Grain White Rice (I used a Wild Rice medley you can purchase at Costco)
2 tsp Fresh Ginger
1/8 tsp Ground Cinnamon
1 14 oz can Reduced Sodium Chicken Broth (You can use veggie stock or water)
1/4 C Water
1/2 C Roasted Salted Pistachio Nuts
1 C Pomegranate Seeds
Lemon Peel Strips
Heat oil in a saucepan and add shallots, cook until tender. Add rice, ginger, cinnamon and cook until rice begins to brown. Add water and broth and bring to a boil. Cover and turn to low. Simmer until rice is done. For the Jasmine or White Rice it will be about 20-25 minutes, for the Wild Rice Medley from Costco it will be about an hour. Remove from heat and fluff with a fork. Place in a bowl and stir in pomegranate seeds and pistachios. Garnish with lemon peel and serve.