AUTUMN POMEGRANATE RICE PILAF
Prep time: 20 minutes Cook time: 25 minutes Serves: 8
This recipe is from POM Wonderful.
Never miss a local story.
Juice from 2 large pomegranates
¼ cup pomegranate seeds
1 6-ounce package long-grain and wild rice mix
1 tablespoon olive or vegetable oil
1 medium apple, cored and chopped
1 cup chopped celery
½ cup chopped red onion
½ cup raisins or chopped dates
½ cup sliced or slivered almonds
Prepare wild rice mix according to package directions.
Place oil in a medium skillet and heat until hot. Sauté apples, celery and onions for three minutes, or until vegetables are tender. Stir in raisins and almonds; cook one minute more. Remove from heat.
When rice is done, stir in sautéed mixture, the pomegranate juice and reserved seeds.
Serve immediately as a rice pilaf, or use mixture to stuff a 5- to 7-pound roasting hen, two 3½-pound roasting chickens, or an 8-pound turkey.
* Per serving: 194 calories; 5 grams protein; 35 grams carbohydrates; 5 grams fat (½ saturated); no cholesterol; 307 milligrams sodium.