SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pomegranate Rice

Makes: 6 to 8 servings
Prep 20 mins Cook 14 mins Stand 10 mins
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 235,
  • Fat, total (g) 8,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 38,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 8,
  • pro. (g) 5,
  • vit. A (IU) 97,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 203,
  • Potassium (mg) 243,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe