Ingredients
- 2 cups jasmine rice or long grain white rice shopping list
- 2 tbsp. spiced butter (recipe is on my cooking page) or unsalted butter shopping list
- 2 shallots, chopped shopping list
- 1/2 cup olive oil shopping list
- 1 cinnamon stick shopping list
- One 2-inch piece of ginger, peeled and grated shopping list
- 1 bay leaf shopping list
- 3 cups chicken stock shopping list
- 1/2 cup pistachios shopping list
- Seeds from 2 pomegranates shopping list
How to make it
- On very low heat melt butter in a med. saute pan. Add 1/2 cup of the rice, stir to coat. Cook for 30 min., stir occasionally, until rice is a nut brown color. Remove from heat.
- In a med. saucepan ,over med. heat, heat oil. Add shallots, cinnamon, ginger, and remaining 1 1/2 cups of rice and saute, stir frequently, until rice is a golden brown, about 5 min. Add chicken stock and bay leaf and bring to a boil. Cover, reduce heat, and simmer for 14 min. Remove from heat and let sit, covered, for 10 min., or until liquid is absorbed.
- Mix the rices together, and fold in pistachios and pomegranate seeds.
- Remove bay leaf and serve.
People Who Like This Dish 5
- crazeecndn Edmonton, CA
- midgelet Whereabouts, Unknown
- mbeards2 Omaha, NE
- valinkenmore Malott, WA
- ladyarp Hixson, TN
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The Rating
Reviewed by 2 people-
lovely!
midgelet
in Whereabouts loved it
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Disregard my email - I just found the Pomegranite Rice - I am in heaven! This all sounds so wonderful.
High 5 to you and have a great weekend. Keep the recipes comin'!
Valerie
valinkenmore
in Malott loved it
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