Pomegranate And Almond Rice Recipes

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MIDDLE EASTERN RICE PILAF WITH POMEGRANATE



Middle Eastern Rice Pilaf with Pomegranate image

This rice pilaf with pomegranate seeds and pistachios tastes great with grilled fish or meat, especially lamb. Make sure the rice does not get sticky. It is supposed to be light and fluffy.

Provided by Afiyet_olson

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, finely chopped
1 cup long-grain rice
2 ¼ cups hot vegetable broth
4 saffron threads
1 pinch ground allspice
3 tablespoons unsalted shelled pistachios
1 tablespoon butter
1 large pomegranate, peeled and seeds separated
salt and freshly ground black pepper

Steps:

  • Heat oil in a saucepan over medium heat and cook onion until soft and translucent. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice, reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
  • Toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
  • Stir butter into the cooked rice. Remove from heat and mix in pistachios and pomegranate seeds. Fluff with fork and season with salt and pepper.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 59.1 g, Cholesterol 7.6 mg, Fat 13.3 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 3.2 g, Sodium 350.6 mg, Sugar 16.4 g

POMEGRANATE AND ALMOND RICE



Pomegranate and Almond Rice image

Simple, easy, tasty way to improve the flavour and colour of a rice dish. This adds a little sweetness to a curry, and when you bite into the pomegranate seeds they just burst with flavour.

Provided by Brian Holley

Categories     Long Grain Rice

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

2 ounces butter
2 cups basmati rice
5 cups water
1 chicken stock cube
1 teaspoon salt
1/4 cup sliced almonds
1 pomegranate

Steps:

  • In a large pot melt the butter, add the rice, and stir to coat the rice with the butter. Do not fry the rice.
  • Add the water, stock cube and salt. Bring to the boil, reduce the heat to minimum, cover the pot and cook for 10 minutes, or until all of the water has been absorbed by the rice. Let the rice stand covered for 10 minutes.
  • In the mean time remove the seeds from the pomegranate.
  • Stir the almonds and pomegranate seeds into the rice and serve.

Nutrition Facts : Calories 537.9, Fat 17.9, SaturatedFat 8.1, Cholesterol 30.6, Sodium 988.1, Carbohydrate 86.2, Fiber 6.8, Sugar 10.7, Protein 10

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