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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 6 |
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This pleasant tasting side has an interesting crunch with the almonds and pomegranate arils. This recipe is modified from Ohio's Elec. Cooperatives magazine, Country Living. Ingredients:
1/2 c. 100% pomegranate juice (not juice blends) or use a juicer to get 1/2 c. juice from 2 lg. pomagranates |
1/2 c. arils from 1 lg. pomegranate |
2 1/2 c. brown rice or 1- 6oz. pkg. long grain rice and wild rice mix |
1 tbsp. olive or canola oil (or i just use a heavy layer of cooking spray) |
1 med. apple, cored and chopped (i use 2 apples) |
1 cup chopped celery |
1/2 c. chopped red onion |
1/2 c. raisins or chopped dates (i add about 3/4 c. or so) |
1/2 sliced or slivered almonds |
Directions:
1. Prepare arils (See note at the bottom of this recipe) reserving 1/2 c. arils
2. Prepare fresh pom juice if juicing your own
3. Prepare rice according to pkg.
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5. Place oil in med. skillet and heat until hot
6. Saute apples, celery and onions for 5 mins. or until veg. tender
7. Stir in raisins and almonds; cook 1 min. more
8. Remove from heat
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10. Stir into cooked rice the sauted mixture, pom juice, and reserved arils.
11. Serve immediately as a rice pilaf; or use to stuff a 5- to 7- lb. roasting hen, a 3 1/2 lb. roasting chicken, or an 8 lb. turkey.
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15. For removing arils:
16. Score fresh pomegranate and place in a bowl of water.
17. Break open the pom under water to free the the arils (seed sacs). by rolling them off the membrane. The arils will sink to the bottom of the bowl and the membrane will float to the top.
18. Sieve and put the arils in a separate bowl.
19. Reserve arils from fruit ; set aside quantity indicated in recipe.
20. Refrigerate or freeze remaining arils for another use.
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22. /food/cookingandrecipes/cookinglibraries/stepbystep/pomegranate.aspx
23. /wiki/Pomegranate
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