Pomegranate Rice

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

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9 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 14 mins
  • Stand: 10 mins
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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
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