Middle Eastern Rice Pilaf with Pomegranate recipe
All Recipes Side Dish Rice Side Dish Recipes Pilaf
Ingredients
- 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
Nutrition Info
- 376.3 caloriescarbohydrate: 59.1 gcholesterol: 7.6 mgfat: 13.3 gfiber: 3.2 gprotein: 6.5 gsaturatedFat: 3.2 gservingSize: -sodium: 350.6 mgsugar: 16.4 gtransFat: : -unsaturatedFat: : -
Directions Middle Eastern Rice Pilaf with Pomegranate
Directions
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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.