POMEGRANATE RICE
Steps:
- 1. Melt the butter in a medium saute pan over very low heat; add 1/2 cup of the rice, stirring to coat. Cook, stirring occasionally, until the rice is a nut-brown color, about 30 minutes. Remove from the heat. 2. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the shallots, ginger and cinnamon; stir in the remaining 1 1/2 cups rice. Cook, stirring until the rice is golden brown, about 5 minutes. Add the chicken broth and bay leaf; raise heat to medium-high. Heat to boil; reduce the heat to a simmer. Cover; cook until most of the water is absorbed, about 14 minutes. Remove from the heat; let sit covered until all the liquid is absorbed, about 10 minutes. 3. Mix the rices together in a large bowl; fold in the pistachios and pomegranate seeds. Remove the bay leaf. Note: To remove pomegranate seeds, cut around the stem end. Remove the stem end. Gently split the open fruit while it is submerged in a bowl of cold water. Separate seeds from flesh under water: Seeds will drop to the bottom; flesh will float. Discard flesh. Drain the seeds.
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