Pomegranate Rice
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.
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