Pomegranate Rice Recipes

POMEGRANATE RICE SALAD

Steps:

• Make the dressing: In a small bowl, whisk together the olive oil, vinegar, orange juice, zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and a pinch of pepper. Set aside.
• Heat the oil in a large skillet over medium heat. Add the scallions, garlic, pinches of salt, and pepper and cook for 1 minute until soft. Reduce heat to low and add the cooked rice, using the back of a wooden spoon to break up any clumps. Heat until warmed through. Turn off the heat and stir in the dressing, pistachios, parsley, and pomegranates. Top with mint leaves and roasted chickpeas, if using. Season to taste and serve.

CINNAMON INFUSED POMEGRANATE SAFFRON RICE RECIPE

Steps:

• Place rice in your pot or rice cooker pot, and rinse well until water runs clear.
• Add vegetable stock and the cup of water, then nestle the cinnamon stick into the rice.
• Cook rice until done (usually 15 minute simmer or whenever the rice cooker clicks off).
• Discard cinnamon stick and scoop rice into a large bowl.
• Add pomegranate seeds, saffron, and mint and toss gently to avoid damaging the rice grains. Sprinkle with salt and pepper if desired.

MIDDLE EASTERN RICE PILAF WITH POMEGRANATE

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.

ZESTY POMEGRANATE RICE

Steps:

• Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.
• Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.

BAKED MINTY RICE WITH FETA AND POMEGRANATE RELISH

Steps:

• Pomegranate relish:
• Place a rack in upper third of oven; preheat to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then coarsely chop. Increase oven temperature to 450°F.
• Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.
• Rice and assembly:
• Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 3 1/2 cups water; top with mint sprigs. Cover tightly with foil and bake until rice is tender and water is absorbed, 30-35 minutes. Remove from oven; pluck out mint. Fluff rice with a fork.
• Heat broiler. Arrange feta over rice. Broil until rice around edges of pan is browned and crisp and feta is starting to brown, 8-10 minutes. Spoon pomegranate relish over.

POMEGRANATE PILAF

Steps:

• Melt butter in a medium saucepan over medium-low heat. Add onion, and cook until softened, about 4 minutes. Add rice; cook, stirring 1 minute to coat. Add chicken stock; bring to a boil. Cover, and reduce heat to low. Cook until rice has absorbed all liquid, 15 to 20 minutes.
• Remove from heat, and fluff with a fork. Stir in apricots, nuts, pomegranate seeds, and thyme. Season with salt and pepper, and serve immediately.

BUTTERNUT SQUASH WILD RICE PILAF WITH POMEGRANATE SEEDS AND WALNUTS

Steps:

• Preheat oven to 450 F. Cover a baking sheet with parchment paper or a reusable silicone mat.

POMEGRANATE RICE

Steps:

• Soak the rice for about half an hour in a bowl full of cold water (this must totally cover the rice), changing water a couple of times: this procedure helps to eliminate rice starch. Rinse and strain the rice, then place it in a large saucepan with cold water again and bring to the boil. When the boiling point is reached, add salt and let it all boil for about ten minutes (rice grains must be slightly underdone). In the meantime, deseed the pomegranate (start this process early, because it takes a pretty long time, though only half a pomegranate is necessary): remember to remove all the white pith from the seeds because it has a bitter taste. Chop the shallot and place it in a frying pan with butter: cook for about 2-3 minutes, until butter is melt and shallot is lightly golden. Add cumin and cardamom seeds (you have to cut the pods to take out the seeds) and cook for further 3-4 minutes. When rice is done, strain it and place in the frying pan with the spice and butter and sauté it for a couple of minutes. Finally stir in the pomegranate seeds. Serve the rice with Tandoori-style Chicken and Mango Chutney.