ZESTY POMEGRANATE RICE
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
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
BAKED MINTY RICE WITH FETA AND POMEGRANATE RELISH
If you've given up on stovetop rice methods, you'll love this hands-off oven technique.
Provided by Yotam Ottolenghi
Categories Bon Appétit Rice Feta Healthy Vegetarian Kid-Friendly Pomegranate Olive Mint Parsley Low Cholesterol Walnut Small Plates
Yield 6 servings
Number Of Ingredients 17
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.
MIDDLE EASTERN RICE PILAF WITH POMEGRANATE
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
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 RICE
The most important step in this recipe to is toasting the spices. Toasting the cumin seeds and coriander in the butter helps to deepen their flavor and get rid of any harshness. This creates a base flavor for the rice that gets freshened up with some sweet pomegranates and mint.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 teaspoons each minced ginger and garlic in butter in a saucepan, 2 minutes. Add 1/2 teaspoon each cumin seeds and ground coriander and 2 strips lemon zest; toast 2 minutes. Stir in 1 1/4 cups basmati rice, 2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then cover and simmer 10 minutes. Uncover and cook 3 more minutes. Fluff with a fork, season with salt and let stand 5 minutes. Toss with 1/2 cup pomegranate seeds and 1/4 cup each chopped mint and pistachios.
WILD RICE WITH POMEGRANATE SEEDS
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.
POMEGRANATE BAKED RICE AND ONIONS WITH DILL
This tangy-sweet casserole is adapted from Shimi Aaron, an Israeli chef also known for his elaborate chocolate babkas. In this colorful dish, a layer of short-grain rice studded with pine nuts and dill is bathed in pomegranate juice and honey, and topped with shingles of red and yellow onions. When it emerges from the oven, the onions glisten like jewels, and the rice is fragrant, tender and a little sticky. Serve this as a meatless main course with a crisp salad, or as scene-stealing side dish alongside a simple roast chicken or fish.
Provided by Melissa Clark
Categories casseroles, grains and rice, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees and lightly butter a 9-by-13-inch baking dish or large, shallow gratin dish.
- Coarsely chop one of the yellow onions. Cut the remaining yellow and red onions from root to stem into ¾-inch-thick wedges and set aside.
- In a large skillet over medium-high heat, combine chopped yellow onion, 2 cups water and a pinch of salt. Bring to a simmer and cook, partly covered, until onions are very tender, 15 to 20 minutes. Drain onions, saving the onion broth. (You should have about ¾ to 1 cup broth.) Transfer onions to a bowl, and set aside broth and onions.
- In the same skillet (no need to clean it), melt 6 tablespoons butter over medium heat. Add pine nuts and cook, stirring constantly, until golden brown, about 2 to 4 minutes. Stir in shallots and cook until tender, 4 to 6 minutes longer.
- Add rice and cooked chopped onion. Stir in baharat, 1 teaspoon salt and 3 tablespoons onion broth. Cook, stirring occasionally, until rice softens slightly and absorbs most of the liquid, about 15 minutes. If the mixture starts to stick to the pan, add another tablespoon or two of onion broth.
- Stir in dill. Spoon rice mixture into the prepared baking dish in an even layer. Shingle onion wedges on top, alternating between red and yellow onions.
- In a medium mixing bowl, whisk together pomegranate juice, olive oil, honey, pepper, remaining ¾ teaspoon salt and ½ cup onion broth. Pour over the onions and rice.
- Cover pan with foil and bake for 50 minutes. Uncover pan and continue to bake until the rice is tender and onions are soft, glossy and sticky, about 35 to 45 minutes longer. Serve with yogurt, if you like, and more dill.
POMEGRANATE SAFFRON RICE
You may notice that there are more than a few pomegranates in this preparation. I did crack open a pomegranate, and I was prepared to only use about half of the seeds. But, as I mixed them in, I realized that I loved the taste that the seeds added. So, the whole thing went into the dish. The rice is surrounded by homemade dim sum with a Chinese 5 Spice-infused dough.
Provided by Late Night Gourmet
Categories Lemon
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil at medium heat, then add onion pieces. Saute for about 5 minutes while occasionally scraping the pan. Add serrano pieces, stirring frequently for another minute. Watch out for the fumes, as these capsaicin in these peppers is quite potent.
- Add uncooked rice and stir to coat with the oil. Cook for another 3 minutes or so, stirring occasionally.
- Add vegetable stock and stir thoroughly. Bring to a boil, then reduce heat to medium-low and cover. Cook for 30 minutes or so, stirring occasionally. Continue cooking until the liquids have been absorbed.
- Stir in turmeric, saffron threads, lemon zest, and vandevi, and cook for another minute.
- For tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
- Remove from heat. Strain pomegranate seeds to remove excess juices, then stir the seeds into the rice. Stir in salt, and add more to taste if desired. Serve immediately.
Nutrition Facts : Calories 259.6, Fat 6.7, SaturatedFat 0.7, Sodium 393.1, Carbohydrate 46.6, Fiber 4, Sugar 7.5, Protein 4.7
POMEGRANATE AND ALMOND RICE
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
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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- Rinse the rice in a fine-mesh sieve until the water runs clear. Transfer rice to a pot and add coconut milk, water, and ginger. Stir to combine, then cover and cook over medium heat until it comes to a boil. Reduce heat to a low simmer, and continue cooking 10-15 minutes, or until all the liquid is absorbed and the rice is fluffy and tender.
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