Best Pistachio Pomegranate Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PISTACHIO-POMEGRANATE PILAF



Pistachio-Pomegranate Pilaf image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Makes 11 cups

Number Of Ingredients 15

4 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
10 shallots, thinly sliced (about 2 3/4 cups)
1 1/2 cups wild rice, rinsed
4 cups homemade or low-sodium store-bought chicken stock, or water
Coarse salt
1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear
1 3/4 cups water
3 tablespoons sherry vinegar
1 tablespoon toasted-sesame oil
Freshly ground pepper, to taste
1 3/4 cups pomegranate seeds(from about 2 pomegranates)
1 cup shelled pistachios, coarsely chopped
1 cup chopped fresh cilantro
1 cup chopped fresh flat-leaf parsley

Steps:

  • Heat butter and 1 tablespoon olive oil in a pot over medium heat. Add shallots, and cook, stirring frequently, until golden, 12 to 14 minutes. Transfer shallots to a bowl. Add wild rice to pot, and stir for 1 minute. Add stock and 1/2 teaspoon salt. Bring to a boil, and stir again. Cover, reduce heat, and gently simmer until grains burst, about 40 minutes. Uncover, and cook until liquid has been almost completely absorbed, about 15 minutes more. Spread on a baking sheet to prevent rice from overcooking.
  • Meanwhile, in a separate pot, heat 1 tablespoon olive oil over medium heat. Add basmati rice, and stir for 1 minute. Stir in the water and 1/2 teaspoon salt, and bring to a boil. Cover, reduce heat, and gently simmer for 10 minutes (do not uncover). Remove from heat, and let stand, covered, for 3 minutes. Spread on a baking sheet to prevent rice from overcooking.
  • Whisk vinegar, sesame oil, remaining 3 tablespoons olive oil, and salt and pepper to taste in a large bowl. Stirring constantly, gradually add wild and basmati rice. Add shallots, pomegranate seeds, pistachios, and herbs. Season with salt and pepper. Serve immediately.

POMEGRANATE-PISTACHIO PILAF



Pomegranate-Pistachio Pilaf image

Provided by Silvana Nardone

Time 1h40m

Yield 6 servings

Number Of Ingredients 13

1/3 cup French green lentils
1 tablespoon olive oil
1/2 medium onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 ounces Italian sweet or spicy sausage, meat removed from its casing (optional)
1 cup brown basmati rice
1/2 cup shelled raw unsalted pistachios, coarsely chopped
1 teaspoon fennel seeds
1 teaspoon ground turmeric
2 sprigs thyme
Salt
1 cup pomegranate seeds

Steps:

  • In a large saucepan, bring the lentils to a boil in about 1 cup water; reduce the heat to low and let simmer until just tender, about 20 minutes.
  • Meanwhile, in a large skillet, heat the oil over medium heat and add the onions, carrots and celery and cook until the onions are tender, about 10 minutes. Add the sausage, if using, and cook, breaking up any clumps, until lightly browned, about 8 minutes. Stir in the rice, pistachios, fennel seeds, turmeric, thyme and 1 teaspoon salt; cook until the rice is opaque, about 3 minutes. Stir into the lentils and add 1 3/4 cups water. Bring to a boil, then cover completely and simmer over low heat until cooked, about 45 minutes. Remove from the heat and let stand, without removing the cover, 15 minutes. Fluff with a fork and top with the pomegranate seeds.

Nutrition Facts : Calories 218 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 grams, Sodium 605 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 8 grams

PISTACHIO-POMEGRANATE PILAF



PISTACHIO-POMEGRANATE PILAF image

Yield 10-12 people

Number Of Ingredients 15

4 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
10 shallots, thinly sliced (about 2 3/4 cups)
1 1/2 cups wild rice, rinsed
4 cups homemade or low-sodium store-bought chicken stock, or water
Coarse salt
1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear
1 3/4 cups water
3 tablespoons sherry vinegar
1 tablespoon toasted-sesame oil
Freshly ground pepper, to taste
1 3/4 cups pomegranate seeds(from about 2 pomegranates)
1 cup shelled pistachios, coarsely chopped
1 cup chopped fresh cilantro
1 cup chopped fresh flat-leaf parsley

Steps:

  • 1. Heat butter and 1 tablespoon olive oil in a pot over medium heat. Add shallots, and cook, stirring frequently, until golden, 12 to 14 minutes. Transfer shallots to a bowl. Add wild rice to pot, and stir for 1 minute. Add stock and 1/2 teaspoon salt. Bring to a boil, and stir again. Cover, reduce heat, and gently simmer until grains burst, about 40 minutes. Uncover, and cook until liquid has been almost completely absorbed, about 15 minutes more. Spread on a baking sheet to prevent rice from overcooking. 2. Meanwhile, in a separate pot, heat 1 tablespoon olive oil over medium heat. Add basmati rice, and stir for 1 minute. Stir in the water and 1/2 teaspoon salt, and bring to a boil. Cover, reduce heat, and gently simmer for 10 minutes (do not uncover). Remove from heat, and let stand, covered, for 3 minutes. Spread on a baking sheet to prevent rice from overcooking. 3. Whisk vinegar, sesame oil, remaining 3 tablespoons olive oil, and salt and pepper to taste in a large bowl. Stirring constantly, gradually add wild and basmati rice. Add shallots, pomegranate seeds, pistachios, and herbs. Season with salt and pepper. Serve immediately.

Related Topics