Ingredients

• 1  shallot, chopped
• 1  Tbsp. canola oil
• 1  cup jasmine or long grain white rice
• 2  tsp. grated fresh ginger
• 1/8  tsp. ground cinnamon
• 1  14-oz. can reduced-sodium chicken broth
• 1/4  cup water
• 1/2  cup roasted salted pistachio nuts
• 1  cup pomegranate seeds
•   Lemon peel strips

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. Sprinkle lemon peel. Makes 6 to 8 servings.