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Pomegranate and Rice Pilaf Recipe

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This recipe for Pomegranate and Rice Pilaf is from The Sensational A - Z 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:  
2 tablespoons of olive oil
1 onion, finely chopped
1 cup of long-grain rice
2 ¼ cups of hot vegetable broth
4 saffron threads
1 pinch of ground allspice
3 tablespoons of unsalted shelled pistachios
1 tablespoon of butter
1 large pomegranate, peeled and seeds separated
salt and freshly ground black pepper
Directions:
Directions:
Heat oil in a saucepan over medium heat and cook onions until soft and translucent. Add rice and toast until fragrant (about 2 to 3 minutes). Pour in hot vegetable broth and bring to a boil. Add saffron and allspice, reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed (about 20 minutes).

Toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.

Stir butter into the cooked rice. Remove from heat and mix in pistachios and pomegranate seeds. Fluff with fork and season with salt and pepper.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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