Pomegranate Rice
Pomegranate Rice Author: Brilynn Ferguson Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 6 servings
  • 2 tablespoons dairy-free margarine
  • 2 cups broken jasmine rice or long-grain white rice
  • ½ cup olive oil
  • 2 shallots, chopped
  • One 2-inch piece ginger, peeled and grated
  • 1 cinnamon stick
  • 3 cups vegetable stock
  • 1 bay leaf
  • ½ cup pistachios
  • Seeds from 2 pomegranates
  1. Melt the butter* in a medium sauté pan over very low heat. Add ½ cup of the rice, stirring to coat. Cook for 30 minutes, stirring occasionally, until the rice is a nut-brown colour. Remove from heat.
  2. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the shallots, ginger, cinnamon, and the remaining 1 ½ cups rice and sauté, stirring frequently, until the rice is golden brown, about 5 minutes. Add the chicken stock and bay leaf and bring to a boil. Reduce the heat, cover and simmer for 14 minutes. Remove from the heat and let sit, covered, for 10 minutes, or until all the liquid are absorbed.
  3. Mix together the rices in a bowl, and fold in the pistachios and pomegranate seeds.
  4. Remove the bay leaf. Serve immediately or at room temperature.
*There is a separate recipe in the book which makes 1 pound of Spiced Butter. I used some of the same spices that the Spiced Butter called for and added them to the pan such as: cumin, cardamom, garlic, oregano, basil and turmeric.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sides/pomegranate-rice-egg-free-soy-free