Pomegranate Rice
Lauren Clark
ingredients
- 1 shallot, chopped
- 1 tablespoon canola oil
- 1 cup jasmine or long grain white rice
- 2 teaspoons grated fresh ginger
- 1/8 teaspoons ground cinnamon
- 1 14-oz can reduced-sodium chicken broth
- 1/4 cup water
- 1/2 cup roasted salted pistachio nuts
- 1 cup pomegranate seeds
- Lemon peel strips
directions
- 1
1. In large saucepan cook shallots in hot oil over medium heat 3 to 5 minutes or just until tender, stirring occasionally. Add rice, ginger, and cinnamon. Cook and stir 5 minutes or until rice begins to brown.
- 2
2. Carefully add broth and water to rice. Bring to boiling; reduce heat. Simmer, covered, 14 minutes. Remove from heat; let stand, covered, 10 minutes or until the liquid is absorbed.
Source: Lauren Clark
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