Simple Pomegranate Rice Pilaf

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:

• Curried Lentils with Spinach
• Tofu and Sweet Potato Curry
• Easy Vegan Chickpea Curry (Chana Masala)

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. 

Pomegranates are good for you and have quite a fascinating history. They dazzle the eye as well, dressing up any dish that you add them to.

Explore more …

• Spinach Avocado Salad with Pineapple and Pomegranate
• Kiwi Salsa with Avocado and Pomegranate
• Roasted Cauliflower Pomegranate Salad with Arugula & Almonds
• Delicious Vegan Rice Recipes from Around the World
• Orange and Pomegranate Salad with Toasted Walnuts

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Yield: 6

Simple Pomegranate Rice Pilaf

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You don’t need a lot ingredients for making this simple pomegranate rice pilaf recipe. Jewel-like pomegranate seeds add plenty of eye appeal.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 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

Instructions

1. 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.
2. Add the rice to the pan along with with the broth (or water with bouillon cube) and orange juice. 
3. 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.
4. 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.