Saturday, November 14, 2009

Pomegranate Rice

I know it's not a great photo, but at least you can see all the goodness in this rice. It was SOOO good. The one thing to know though is to add the pistachios right before you serve it. I preferred the crunch they offered. They longer it sits the softer they get. Still good flavor, but the texture changes. It's definitely a great recipe, just not one that I want to cook and eat every night... kind of a Special Occasion side dish :)

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.

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