Pomegranate And Almond Rice Food

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POMEGRANATE CHICKEN WITH ALMOND COUSCOUS



Pomegranate chicken with almond couscous image

Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste

Provided by Cassie Best

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 10

1 tbsp vegetable oil
200g couscous
1 chicken stock cube
1 large red onion, halved and thinly sliced
600g chicken mini fillets
4 tbsp tagine spice paste or 2 tbsp harissa
190ml bottle pomegranate juice (not sweetened; we used Pom Wonderful)
100g pack pomegranate seeds
100g pack toasted flaked almond
small pack mint, chopped

Steps:

  • Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
  • Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
  • After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.

Nutrition Facts : Calories 590 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium

ZESTY POMEGRANATE RICE



Zesty pomegranate rice image

This fragrant dish adds an exotic flavour to plain rice, delicious served with chicken kebabs

Provided by Good Food team

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 7

500ml vegetable stock
250g basmati rice
100g or 120g tub pomegranate seeds
1 tsp coriander seeds , crushed
1 tsp ground cumin
50g toasted flaked almonds
zest 1 orange

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.

Nutrition Facts : Calories 319 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.31 milligram of sodium

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

WILD RICE WITH POMEGRANATE SEEDS



Wild Rice with Pomegranate Seeds image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 each chopped celery stalk and onion in 2 tablespoons butter in a saucepan over medium heat, 5 minutes. Add 1 1/4 cups wild rice blend, 1 1/2 cups chicken broth, 3/4 cup apple cider, 1 teaspoon kosher salt, a few grinds of pepper and 2 bay leaves. Simmer, covered, until tender, 40 to 45 minutes; let sit 5 minutes. Drain any liquid. Stir in 2 sliced scallions and 1/4 cup pomegranate seeds.

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