Ingredients
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2 tablespoons olive oil
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1 onion, finely chopped
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1 cup long-grain rice
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2 ¼ cups hot vegetable broth
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4 saffron threads
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1 pinch ground allspice
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3 tablespoons unsalted shelled pistachios
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1 tablespoon butter
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1 large pomegranate, peeled and seeded
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salt and freshly ground black pepper
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 (per serving)
| 376 | Calories |
| 13g | Fat |
| 59g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 376 | |
| % 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.
