Roasted Vegetables With Herbed Feta Pistachio And Pomegranate Recipes

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POMEGRANATE-PISTACHIO PILAF



Pomegranate-Pistachio Pilaf image

Provided by Silvana Nardone

Time 1h40m

Yield 6 servings

Number Of Ingredients 13

1/3 cup French green lentils
1 tablespoon olive oil
1/2 medium onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 ounces Italian sweet or spicy sausage, meat removed from its casing (optional)
1 cup brown basmati rice
1/2 cup shelled raw unsalted pistachios, coarsely chopped
1 teaspoon fennel seeds
1 teaspoon ground turmeric
2 sprigs thyme
Salt
1 cup pomegranate seeds

Steps:

  • In a large saucepan, bring the lentils to a boil in about 1 cup water; reduce the heat to low and let simmer until just tender, about 20 minutes.
  • Meanwhile, in a large skillet, heat the oil over medium heat and add the onions, carrots and celery and cook until the onions are tender, about 10 minutes. Add the sausage, if using, and cook, breaking up any clumps, until lightly browned, about 8 minutes. Stir in the rice, pistachios, fennel seeds, turmeric, thyme and 1 teaspoon salt; cook until the rice is opaque, about 3 minutes. Stir into the lentils and add 1 3/4 cups water. Bring to a boil, then cover completely and simmer over low heat until cooked, about 45 minutes. Remove from the heat and let stand, without removing the cover, 15 minutes. Fluff with a fork and top with the pomegranate seeds.

Nutrition Facts : Calories 218 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 grams, Sodium 605 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 8 grams

ROASTED VEGETABLES WITH POMEGRANATE VINAIGRETTE



Roasted Vegetables with Pomegranate Vinaigrette image

You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

1 large head regular cauliflower (about 2 pounds), cut into small florets
1 pound baby Romanesco cauliflower, or regular, cut into small florets
2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
1 pound brussels sprouts, halved
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup pomegranate juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup pomegranate seeds

Steps:

  • Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
  • Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
  • Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.

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