Print
Turmeric Rice with Almonds & Pomegranate
A beautiful, brightly colored and delicious vegan side dish - perfect alongside many dishes.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 12 servings
Calories: 246 kcal
Ingredients:
- 2 1/2 cups (450 g) basmati rice
- 3 tablespoons FODY Garlic-Infused Olive Oil
- 1/4 cup (16 g) finely chopped scallions, green parts only
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 2 3/4 cups (650 ml) water or reconstituted FODY Vegetable Base
- 1 teaspoon kosher salt, plus extra
- 1 cup (173 g) pomegranate seeds (arils)
- 1/2 cup (43 g) sliced blanched almonds (see Tips)
- 1/4 cup (8 g) chopped flat leaf parsley
- Freshly ground black pepper (see Tips)
Preparation:
-
Place the rice in a bowl, cover with cold water and swish it around with your hands or a wooden spoon. The starch will release into the water and it will appear a bit cloudy. Drain and repeat with fresh water until the water remains clear. Drain rinsed rice in a colander. Shake dry, then pat dry with clean paper towels.
-
Heat oil in a large skillet over medium heat. Add scallions and sauté for a minute or two until softened, but not browned. Add the rice and sauté over medium heat for about 2 minutes, stirring often, until the edges of the rice grains appear translucent. Stir in turmeric, cumin and ginger and cook, continuing to stir, for about 30 seconds.
-
Add water or broth and salt. Bring to a boil, cover, then adjust the heat down and simmer on very low heat until water is absorbed, about 20 minutes. When all of the water is absorbed and the rice is tender, remove from heat and fluff it with a fork. Put cover back in place and allow rice to steam off of the burner for 5 minutes.
-
Toss the rice with the pomegranate seeds, almonds and parsley right before serving. We like this dish hot, warm or at room temperature. Just do not refrigerate it. We find refrigerated rice never quite comes back to its original fabulous toothsomeness. I know that isn’t a word, but you know what I mean, don’t you?
Notes:
Tips
- We left the almonds raw for our image. If you would like to toast them in a 350°F/180°C oven just until they begin to take on some color, you can. You could also lightly sauté them in additional garlic-infused olive oil, if you like. Either way, just don’t over-brown them.
- The salt amount will vary whether you use water or vegetable broth. With the former you will need more salt; the broth has a salty component, so taste as you go and make adjustments. I also sometimes like to add a bit of freshly ground black pepper at the end when tasting the dish. Use your taste buds and create!
Nutrition Facts
Turmeric Rice with Almonds & Pomegranate
Amount Per Serving
Calories 246
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 197mg8%
Potassium 107mg3%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin C 2mg2%
Calcium 16mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.