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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Refreshing twist on rice. Ingredients:
2 cups jasmine rice or long grain white rice |
2 tbsp. spiced butter (recipe is on my cooking page) or unsalted butter |
2 shallots, chopped |
1/2 cup olive oil |
1 cinnamon stick |
one 2-inch piece of ginger, peeled and grated |
1 bay leaf |
3 cups chicken stock |
1/2 cup pistachios |
seeds from 2 pomegranates |
Directions:
1. On very low heat melt butter in a med. saute pan. Add 1/2 cup of the rice, stir to coat. Cook for 30 min., stir occasionally, until rice is a nut brown color. Remove from heat.
2. In a med. saucepan ,over med. heat, heat oil. Add shallots, cinnamon, ginger, and remaining 1 1/2 cups of rice and saute, stir frequently, until rice is a golden brown, about 5 min. Add chicken stock and bay leaf and bring to a boil. Cover, reduce heat, and simmer for 14 min. Remove from heat and let sit, covered, for 10 min., or until liquid is absorbed.
3. Mix the rices together, and fold in pistachios and pomegranate seeds.
4. Remove bay leaf and serve.
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