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Pomegranate Rice Recipe

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This recipe for Pomegranate Rice is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 shallot, chopped
1 T canola oil
1 cup jasmine or long grain rice (uncooked)
2 tsp grated fresh ginger
1/8 tsp ground cinnamon
1 14-oz can vegetable or chicken broth
1/4 cup water
1/2 cup roasted salted pistachio nuts
1 cup pomegranate seeds
Directions:
Directions:
1. In large saucepan cook shallots in hot oil over medium heat 3 to 5 minutes or just until tender, stirring occasionally. Add rice, ginger, and cinnamon. Cook and stir 5 minutes or until rice begins to brown.
2. Carefully add broth and water to rice. Bring to boiling, reduce heat. Simmer, covered, 14 minutes. Remove from heat; let stand, covered, 10 minutes or until the liquid is absorbed.
3. Stir in nuts and pomegranate seeds.

Serves 6-8
Personal Notes:
Personal Notes:
To make this a main dish, I toss in 4 cups of diced chicken when I add the nuts and pomegranate seeds. Delicious! This is a wonderful dish at Christmas time, because the pistachios are green and the pomegranates a bright red. Quite festive.

 

 

 

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