You don’t need a lot ingredients to make this simple pomegranate rice pilaf recipe. Jewel-like pomegranate seeds add plenty of eye appeal.
Rice varieties: For this dish, aromatic Basmati or Japonica rice are highly recommended, but you can use any kind of long grain white rice you have on hand. If you prefer brown rice, by all means. Add an extra cup or so of water and allow about 15 extra minutes of cooking time.
What to serve with pomegranate rice pilaf
Make this side dish when you want something just a bit fancier than plain rice to serve, especially curries. This is a great dish to serve with:
It’s also a lovely side dish to serve as part of a Rosh Hashanah (Jewish New Year) menu.
A note on pomegranates: Pomegranates are that rare fruit whose seeds are the only edible part. The tough pith and peel are the parts you discard, leaving the jewel-like, juicy seeds to enjoy.
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- 1 1/2 tablespoons olive oil or vegan butter
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and finely diced
- 2 to 3 cloves garlic, minced
- 1 teaspoon good-quality curry powder
- 1/4 teaspoon ground cinnamon
- 2 bay leaves, optional
- 1 1/2 cups white Basmati, Japonica, or other long-grain rice
- 3 cups vegetable broth (or water with 1 vegetable bouillon cube)
- 1/4 cup orange juice
- Seeds from 1/2 to 1 pomegranate, to your liking
- Salt and freshly ground pepper to taste
- Parsley or cilantro for garnish
- Heat the oil or vegan butter in a stir-fry pan or large, deep skillet. Add the onion and carrot and sauté over medium heat until golden. Add the garlic and continue to sauté for 2 minutes longer.
- Add the rice to the pan along with with the broth (or water with bouillon cube) and orange juice.
- Stir in the curry powder, cinnamon, and optional bay leaves. Bring to a gentle boil, then lower the heat and simmer gently with the cover ajar for 20 minutes, or until the broth is absorbed. If the rice isn’t done to your liking, add 1/2 cup more broth (or water) and simmer until absorbed.
- Stir in the pomegranate seeds, then season with salt and pepper. Serve at once. Garnish each serving with leaves from a sprig or two of parsley or cilantro.
Here are more plant-forward salads & sides.