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Pomegranate Rice

This recipe is a little bit of a twist on a standard rice and seasoning recipe. By using the pomegranate seeds, the flavor of the pomegranate gives it a nice little ‘zing’ that makes your mouth smile on the inside. I hope you enjoy this one!

Pomegranate Rice

Course Side Dish
Servings 8


  • 1 shallot chopped
  • 1 tablespoon coconut oil
  • 1 cup brown rice
  • 2 teaspoons grated fresh ginger
  • 1/8 teaspoon ground cinnamon
  • 1 14 ounce can reduced-sodium vegetable broth
  • 1/4 cup water
  • 1/3 cup roasted unsalted pistachio nuts
  • 3/4 cup pomegranate seeds
  • Lemon peel strips


  • 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.
  • 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.
  • Stir in nuts and pomegranate seeds. Sprinkle lemon peel.


To remove seeds from pomegranates, score an "x" in the top of each pomegranate. Break
each apart into quarters. Working in a bowl of cool water, immerse each quarter and loosen the seeds from the white membrane with your fingers. Discard peel and membrane. Drain the seeds. You can freeze pomegranate seeds in sealed freezer containers up to 1 year.
Tried this recipe?Let us know how it was!

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