Pomegranate spiced rice. (Photo, 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.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.