Spiced pomegranate rice

Prep 15 min
Total 50 min
Makes 4 cups



1 tbsp
2 tbsp
finely grated ginger
1 1/2 cups
mixed wild- and brown- rice
3 cups
chicken broth, preferably low-sodium
large bay leaf
1 cup
pistachios, in shell


  • 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.


Calories 217, Protein 6 g, Carbohydrates 36 g, Fat 6 g, Fibre 3 g, Sodium 227 mg.
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