Pomegranate Rice


This Pomegranate Rice recipe & post comes from Brilynn Ferguson of Paper Palate.

I recently received a copy to review of Discovery of a Continent by Marcus Samuelsson. This particular copy is currently available only at Starbucks and contains nearly 100 recipes from all over Africa, as well as five additional African-inspired Starbucks barista recipes created especially for this book (including a coffee-enhanced Two-Alarm Pumpkin Chili).

One of the things I enjoyed the most about this cookbook is that the recipes are intertwined with Samuelsson’s stories about Africa and its influence on worldwide cooking – from the markets in Marrakech to a cooking school outside of Cape Town. Discovery of a Continent will take you on a flavourful journey and give you a feel for the spice and variety that make up Africa.

*The recipe from the book recommends using butter, since this does contain dairy, we have noted margarine instead

Special Diet Notes: Pomegranate Rice

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

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.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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