• 9 Ratings

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

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Stir in nuts and pomegranate seeds. Sprinkle lemon peel. Makes 6 to 8 servings.

Nutrition Facts

235 calories; 8 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 203 mg sodium. 243 mg potassium; 38 g carbohydrates; 3 g fiber; 8 g sugar; 5 g protein; 0 g trans fatty acid; 97 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Reviews

9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0