Pomegranate Rice

Toss jasmine rice with shallot, fresh ginger, pomegranate seeds, and pistachio nuts. Lemon zest brightens it up.

Pomegranate Rice
4,480views
10 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
20 mins
Cook:
14 mins
Stand:
10 mins
Rate me!


Pomegranate Rice

Ingredients
1
shallot, chopped
1
tablespoon canola oil
1
cup jasmine or long grain white rice
2
teaspoons grated fresh ginger
1/8
teaspoon ground cinnamon
1
14 ounce 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.

Nutrition Facts

(Pomegranate Rice)
    Per serving:
  • 235 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 0 mg chol.,
  • 203 mg sodium,
  • 38 g carb.,
  • 3 g fiber,
  • 8 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...