Christmas Pomegranate Rice
Christmas Rice - delicious festive side dish packed with seasonal flavors studded with pomegranate seeds and toasted slivered almonds. Goes with everything from seafood to chicken to beef!
Servings: 4
Calories:
Equipment
- large deep skillet or pot
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot minced
- 1 cup long grain white rice
- 1/2 cup thinly sliced almonds
- 2 1/4 cups chicken stock
- 1/2 cup pomegranate arils (seeds)
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 orange juice and zest
- 1 teaspoono honey or more to taste
- erjuice and zest from half of one orange1 teaspoon honey or more to taste1 tablespoon lemon juice1/4 cup fresh mint finely chopped1/4 cup fresh parsley finely chopped
- 1 tablespoon lemon juice
- 3 tablespoons fresh mint leaves finely chopped
- 3 tablespoons fresh parsley finely chopped
Instructions
- Warm olive oil and butter in a large deep skillet. Swirl it around the bottom of the pan then add the almonds and rice. Stir to coat then cook 1-2 minutes over medium heat to toast to a very light golden brown.
- Pour in stock, season with salt and pepper then increase heat to medium high. Bring to a boil then cover and reduce the head to medium low.
- Simmer 12-15 minutes or until the liquid is absorbed and the rice is tender. Stir in pomegranate seeds, orange zest and juice, lemon juice, honey, pomegranate seeds, mint and parsley.
- Taste and add salt or pepper to your preference. Serve warm or at room temperature.