Zesty Pomegranate Rice Recipes

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ZESTY POMEGRANATE RICE



Zesty pomegranate rice image

This fragrant dish adds an exotic flavour to plain rice, delicious served with chicken kebabs

Provided by Good Food team

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 7

500ml vegetable stock
250g basmati rice
100g or 120g tub pomegranate seeds
1 tsp coriander seeds , crushed
1 tsp ground cumin
50g toasted flaked almonds
zest 1 orange

Steps:

  • Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.
  • Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.

Nutrition Facts : Calories 319 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.31 milligram of sodium

WILD RICE WITH POMEGRANATE SEEDS



Wild Rice with Pomegranate Seeds image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 each chopped celery stalk and onion in 2 tablespoons butter in a saucepan over medium heat, 5 minutes. Add 1 1/4 cups wild rice blend, 1 1/2 cups chicken broth, 3/4 cup apple cider, 1 teaspoon kosher salt, a few grinds of pepper and 2 bay leaves. Simmer, covered, until tender, 40 to 45 minutes; let sit 5 minutes. Drain any liquid. Stir in 2 sliced scallions and 1/4 cup pomegranate seeds.

ZESTY POMEGRANATE RICE



ZESTY POMEGRANATE RICE image

Categories     Low Cal

Yield 2 servings

Number Of Ingredients 7

250ml vegetable stock
125g basmati rice
50g pomegranate seeds
1 tsp coriander seeds (crushed)
1 tsp ground cumin
25g toasted flaked almonds
zest 1/2 orange

Steps:

  • 1. Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins. 2. Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds. 319 kcalories, protein 8g, carbohydrate 57g, fat 8 g, saturated fat 1g, fibre 4g, sugar 6g, salt 0.31g

MIDDLE EASTERN RICE PILAF WITH POMEGRANATE



Middle Eastern Rice Pilaf with Pomegranate image

This rice pilaf with pomegranate seeds and pistachios tastes great with grilled fish or meat, especially lamb. Make sure the rice does not get sticky. It is supposed to be light and fluffy.

Provided by Afiyet_olson

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, finely chopped
1 cup long-grain rice
2 ¼ cups hot vegetable broth
4 saffron threads
1 pinch ground allspice
3 tablespoons unsalted shelled pistachios
1 tablespoon butter
1 large pomegranate, peeled and seeds separated
salt and freshly ground black pepper

Steps:

  • Heat oil in a saucepan over medium heat and cook onion until soft and translucent. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice, reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
  • Toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
  • Stir butter into the cooked rice. Remove from heat and mix in pistachios and pomegranate seeds. Fluff with fork and season with salt and pepper.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 59.1 g, Cholesterol 7.6 mg, Fat 13.3 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 3.2 g, Sodium 350.6 mg, Sugar 16.4 g

ZESTY LEMON RICE



Zesty Lemon Rice image

Delicious and whole ingredients - great lemon flavor, but not overbearing. I skipped the dill (didn't have) and olive oil, and it was still fluffy and flavorful

Provided by Erin

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 12

2 tablespoons butter
1 tablespoon olive oil
4 green onions, chopped, white and green parts separated
3 cloves garlic, minced
1 teaspoon lemon zest
1 cup long grain rice
¼ teaspoon turmeric powder
salt and ground black pepper to taste
1 cup low-sodium vegetable broth
1 cup 2% milk
3 tablespoons lemon juice
1 tablespoon chopped fresh dill

Steps:

  • Melt butter and oil together in a nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest. Cook and stir until fragrant, about 30 seconds. Add rice. Season with turmeric, salt, and pepper. Cook and stir for 1 minute.
  • Stir vegetable broth, milk, and lemon juice into the pan with the rice mixture and bring to a boil, about 5 minutes. Reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.
  • Remove pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and chopped dill.

Nutrition Facts : Calories 295.1 calories, Carbohydrate 43.4 g, Cholesterol 20.1 mg, Fat 10.7 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5 g, Sodium 160.8 mg, Sugar 3.6 g

ZESTY LIME (& GARLIC) RICE ( PIONEER WOMAN )



Zesty Lime (& Garlic) Rice ( Pioneer Woman ) image

This recipe is from Ree Drummond / The Pioneer Woman's new holiday cookbook. It is on Food Network too but using canola oil instead. It is a great side dish for Cinco De Mayo, mexican night, or any night served alongside tacos, burritos, enchiladas, steak, chicken or anytime you need a great rice side dish. It has strong but fresh lime flavor so be advised. It is so good. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Lime

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
3 garlic cloves, minced
1 large onion, chopped
2 cups long-grain rice
1 teaspoon kosher salt
4 cups chicken broth (low sodium) or 4 cups vegetable broth (low sodium)
3 limes, juice of (1/4 cup)
2 limes, zest of (halved)
chopped fresh cilantro, for garnish (optional)

Steps:

  • Heat the oil in a medium pan over medium high heat. Add the garlic and onions and stir around and cook until onions start to soften about 3 to 4 minutes. Reduce the heat to low and add the rice. Cook over a low heat for 2 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and salt. Then add the juice and half the lime zest of 3 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 20 to 25 minutes or until the rice is done and tender. Stir it once or twice to keep it from sticking to the pot. Add more liquid if needed. The rice shouldn't be sticky. Just before serving, sprinkle the rest of the lime zest. Stir to combine and serve.
  • Optional top with a half a cup chopped cilantro.

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