Spiced Pomegranate Rice

By krystallondon

Ingredients

• 1 tbsp (15 mL) olive oil
• 2 tbsp (30 mL) finely grated ginger
• 11/2 cups (375 mL) wild- and brown-rice mix
• 3 cups (750 mL) chicken broth, preferably low-sodium
• 1 cinnamon stick
• 1 large bay leaf
• 1 cup (250 mL) pistachios in shell
• 2 green onions
• 2 pomegranates

Details

Servings 4

Preparation

Step 1

1. Heat oil in a large pot set over medium-low. Add ginger. Stir often until fragrant, about 1 min. Add rice and stir until combined with ginger. Add broth, cinnamon stick and bay leaf. Increase heat to high. Cover and bring to a boil. Then reduce heat and simmer gently, covered, until rice is tender, 35 to 40 min.

2. Meanwhile, shell pistachios. Thinly slice green onions diagonally. Cut crown end from each pomegranate. With a knife, score skin from end to end in six places. Holding fruit underwater in a large bowl, gently break into sections along lines. Massage to free the seeds. Seeds will sink while membranes will float. Scoop membranes out. Strain seeds and pat dry. Stir pistachios, green onions and pomegranate seeds into cooked rice. Great with fish or chicken.

Nutrients per 1/2 cup (125 mL)
6 g protein
6 g fat
36 g carbohydrates
3 g fibre
227 mg sodium
217 calories