Cinnamon Infused Pomegranate Saffron Rice Recipes

CINNAMON INFUSED POMEGRANATE SAFFRON RICE RECIPE

Cinnamon Infused Pomegranate Saffron Rice Recipe image

Rice is cooked with a cinnamon stick, then tossed with saffron, pomegrante seeds, and fresh mint for this aromatic pomegranate saffron rice recipe.

Provided by Diana Johnson

Categories Side

Time 25m

Number Of Ingredients 8

Ingredients

1 cup uncooked rice
1/2 cup vegetable stock
1 cup water
1 cinnamon stick
1/2 cup pomegranate seeds
small pinch of saffron
10 leaves mint, chopped
salt and pepper to taste

Steps:

Place rice in your pot or rice cooker pot, and rinse well until water runs clear.
Add vegetable stock and the cup of water, then nestle the cinnamon stick into the rice.
Cook rice until done (usually 15 minute simmer or whenever the rice cooker clicks off).
Discard cinnamon stick and scoop rice into a large bowl.
Add pomegranate seeds, saffron, and mint and toss gently to avoid damaging the rice grains. Sprinkle with salt and pepper if desired.

Nutrition Facts : Calories 115 calories, Carbohydrate 25.99 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fiber 0.58 grams fiber, Protein 2.34 grams protein, SaturatedFat 0.02 grams saturated fat, ServingSize 4 servings, Sodium 30.25 grams sodium, Sugar 2.48 grams sugar

POMEGRANATE SAFFRON RICE

Pomegranate Saffron Rice image

You may notice that there are more than a few pomegranates in this preparation. I did crack open a pomegranate, and I was prepared to only use about half of the seeds. But, as I mixed them in, I realized that I loved the taste that the seeds added. So, the whole thing went into the dish. The rice is surrounded by homemade dim sum with a Chinese 5 Spice-infused dough.

Provided by Late Night Gourmet

Categories Lemon

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
1/2 red onion, chopped
1 serrano pepper, diced
1 1/2 cups brown rice
3 cups vegetable stock
1 teaspoon turmeric
1/4 teaspoon saffron thread, crushed
1 medium lemon, zest only
2 pinches asafoetida powder
1 pomegranate, seeded (for tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe)
1 teaspoon kosher salt (or more)

Steps:

Heat oil at medium heat, then add onion pieces. Saute for about 5 minutes while occasionally scraping the pan. Add serrano pieces, stirring frequently for another minute. Watch out for the fumes, as these capsaicin in these peppers is quite potent.
Add uncooked rice and stir to coat with the oil. Cook for another 3 minutes or so, stirring occasionally.
Add vegetable stock and stir thoroughly. Bring to a boil, then reduce heat to medium-low and cover. Cook for 30 minutes or so, stirring occasionally. Continue cooking until the liquids have been absorbed.
Stir in turmeric, saffron threads, lemon zest, and vandevi, and cook for another minute.
For tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
Remove from heat. Strain pomegranate seeds to remove excess juices, then stir the seeds into the rice. Stir in salt, and add more to taste if desired. Serve immediately.

Nutrition Facts : Calories 259.6, Fat 6.7, SaturatedFat 0.7, Sodium 393.1, Carbohydrate 46.6, Fiber 4, Sugar 7.5, Protein 4.7

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