A little turmeric gives this spiced pomegranate rice its pretty yellow hue that will brighten up any plate. Pomegranate adds freshness and helps turn this side dish into any meal's main event.
- Prep time 15 minutes
- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In saucepan, melt butter over medium heat; cook onion, stirring often, until beginning to soften, about 5 minutes. Stir in cinnamon stick, turmeric and saffron; cook, stirring, until fragrant, about 30 seconds. Add rice and carrots; cook, stirring, until rice is lightly toasted, about 1 minute. Add broth, raisins, salt and pepper; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 15 minutes. Let stand, covered, for 5 minutes.
Discard cinnamon stick. Fluff rice with fork. Stir in pomegranate seeds, almonds and parsley.
Nutritional facts Per each of 6 servings: about
- Fibre 3 g
- Sodium 394 mg
- Sugars 9 g
- Protein 6 g
- Calories 226
- Total fat 6 g
- Potassium 255 mg
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 38 g
%RDI
- Iron 6
- Folate 8
- Calcium 4
- Vitamin A 26
- Vitamin C 10
