Spiced pomegranate rice
2
- Prep Time15 mins
- Total Time50 mins
- Makes4 cups
George Whiteside
Ingredients
1 tbsp olive oil
2 tbsp finely grated ginger
1 1/2 cups mixed wild- and brown- rice
3 cups chicken broth, preferably low-sodium
1 cinnamon stick
1 large bay leaf
1 cup pistachios, in shell
2 green onions
2 pomegranates
Instructions
Heat oil in a large pot set over medium-low. Add ginger. Stir often until fragrant, about 1 min. Add rice and stir until combined with ginger. Add broth, cinnamon stick and bay leaf. Increase heat to high. Cover and bring to a boil. Then reduce heat and simmer gently, covered, until rice is tender, 35 to 40 min.
Meanwhile, shell pistachios. Thinly slice green onions diagonally. Cut crown end from each pomegranate. With a knife, score skin from end to end in six places. Holding fruit underwater in a large bowl, gently break into sections along lines. Massage to free the seeds. Seeds will sink while membranes will float. Scoop membranes out. Strain seeds and pat dry. Stir pistachios, green onions and pomegranate seeds into cooked rice. Great with fish or chicken.
Nutrition (per serving)
Calories 217, Protein 6g, Carbohydrates 36g, Fat 6g, Fibre 3g, Sodium 227mg.