Pomegranate Rice


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

Pomegranate Rice
Photo: Andy Lyons
Prep Time:
20 mins
Cook Time:
14 mins
Stand Time:
10 mins
Total Time:
44 mins


  • 1 shallot, chopped

  • 1 tablespoon canola oil

  • 1 cup jasmine or long grain white rice

  • 2 teaspoon grated fresh ginger

  • teaspoon ground cinnamon

  • 1 14 ounce can reduced-sodium chicken broth

  • ¼ cup water

  • ½ cup roasted salted pistachio nuts

  • 1 cup pomegranate seeds

  • Lemon peel strips


  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 (per serving)

235 Calories
8g Fat
38g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 235
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Sodium 203mg 9%
Total Carbohydrate 38g 14%
Total Sugars 8g
Protein 5g
Vitamin C 6.5mg 33%
Calcium 30.3mg 2%
Iron 0.7mg 4%
Potassium 243mg 5%
Folate, total 24.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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