Recipe Details
Ingredients
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2tablespoonsolive oil
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1onion, finely chopped
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1cuplong-grain rice
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2 ¼cupshot vegetable broth
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4saffron threads
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1pinchground allspice
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3tablespoonsunsalted shelled pistachios
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1tablespoonbutter
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1largepomegranate, peeled and seeded
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salt and freshly ground black pepper
Cooking Directions
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Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice; reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
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Meanwhile, toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
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Stir butter into cooked rice. Remove from the heat and mix in pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories376 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 3g |
16% |
| Cholesterol 8mg |
3% |
| Sodium 351mg |
15% |
| Total Carbohydrate 59g |
21% |
| Dietary Fiber 3g |
11% |
| Total Sugars 16g |
|
| Protein 7g |
13% |
| Vitamin C 9mg |
10% |
| Calcium 49mg |
4% |
| Iron 3mg |
16% |
| Potassium 385mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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