Spiced Pomegranate Rice

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I got this 12 Days of Christmas app on my iPhone and each day (for 12 days, obviously) they offer a free download. One of the gifts was Chatelaine’s Superfoods Cookbook and I’ve been taking a bit of time to look through it!

I came across this recipe and since tomorrow is Saturday and my grocery shopping day, I decided to get what I need to make it.

The original recipe makes 4 servings, so the below has been split in half to make 2 servings.

Ingredients

  • ½ tbsp olive oil
  • 1 tbsp finely grated ginger
  • ¾ cups wild rice & brown rice, mixed
  • 1 ½ cups vegetable broth (original recipe calls for chicken broth, which clearly doesn’t fit my vegan lifestyle)
  • ½ cinnamon stick
  • 1 large bay leaf
  • ½ cup in-shell pistachios (I need to find an alternative for this because pistachios are on the blood Type A “foods to avoid” list)
  • 1 green onions
  • 1 pomegranates

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add ginger and sauté for 1 minute.
  3. Add rice and combine.
  4. Add broth, cinnamon and bay leaf.
  5. Increase heat to high, cover and boil.
  6. Reduce, simmer until rice is cooked (30 – 45 minutes).
  7. Shell pistachios.
  8. Thinly slice green onions diagonally.
  9. Seed pomegranate, strain and pat dry.
  10. Mix all dishes together.
  11. Suggested to serve with chicken or fish … but I’ll suggest some grilled tofu steaks instead!

Review:

The crispness and tartness of the pomegranate seeds really adds some great texture to this dish! And cooking the rice with the bay leaf and cinnamon – great combo! I would never have thought to use them with rice.

I didn’t use any peanuts but think they would have added a nice flavour to this dish.

The picture shows a serving size of just under ½ cup and holy heck is there ever a LOT of rice left! So I’m guessing you could probably serve 1 cup each or more as ONE serving!

This is a dish I would absolutely make again.

Pictured with Fried Tofu and Sesame Dipping Sauce.

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