Name: Middle Eastern Rice Pilaf with Pomegranate
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 tbsp olive oil; 1 onion (finely chopped); 1 cup long-grain rice; 2 1/4 cups hot vegetable broth; 4 saffron (threads); 1 pinch ground allspice; 3 tbsp unsalted shelled pistachios; 1 tbsp butter; 1 large pomegranate (peeled and seeds separated); salt and freshly ground black pepper

Middle Eastern Rice Pilaf with Pomegranate

James Pucos

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Prep Time 15 mins

Cook Time 15 mins

Cuisine Mediterranean

Servings 2

Calories 263 kcal

Ingredients

2 tbsp olive oil
1 onion finely chopped
1 cup long-grain rice
2 1/4 cups hot vegetable broth
4 saffron threads
1 pinch ground allspice
3 tbsp unsalted shelled pistachios
1 tbsp butter
1 large pomegranate peeled and seeds separated
salt and freshly ground black pepper

Notes

Heat the oil carefully in a pot over medium temperature and cook onion until delicate and translucent. Include rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable juices and warmth to the point of boiling. Include saffron and allspice, decrease the heat to medium-low, spread, and stew until rice is delicate and fluid has consumed around 20 minutes.

Toast pistachios in a skillet over medium temperature until nuts begin to turn brilliant dark-colored and become fragrant, 5 to 10 minutes. Put in a safe spot.

Mix the margarine into the cooked rice. Expel from heat and blend in pistachios and pomegranate seeds — cushion with fork and season with salt and pepper.

Nutrition Facts (Per Serving): Calories 263, Carbohydrates 19g, Protein 33g, Fat 1g

Keyword Rice Pilaf with Pomegranate