Pomegranate Cilantro Rice

15 mins Prep Time

20 mins Cook Time

Written By

Maddy Goldberg

With summer in full swing, it is essential to find some filling but refreshing side dishes. The base of this dish is curry rice -- simple basmati rice flavoured with toasted spices and steamed until fluffy. Based on the curry powder that you pick, the rice will vary in flavour, so I highly recommend finding a curry powder that is perfect for you. Top this rice with cilantro and pomegranate to add pops of earthy and bright flavours throughout the dish. If you are eating outside on a hot day, try making this dish ahead of time and serving it at room temperature.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @maddygoldberg!

Ingredients

Pomegranate Cilantro Rice

1 tablespoon olive oil
1 onion, diced
1/2 teaspoon garlic powder
1 1/2 cups basmati rice
3 cups chicken stock (or water)
1/2 cup cilantro with tender stems, roughly chopped
1/2 cup pomegranate seeds
1/4 cup toasted almonds (optional)

Directions

Pomegranate Cilantro Rice

3 Steps

Step 1

In a medium saucepan, heat oil over medium heat then add onion. Sauté for 7 minutes or until just beginning to colour. Add more oil if it is burning quickly. Add curry powder, garlic powder and salt. Toast spices for 2 minutes. Turn the heat up to high, add chicken stock and cover with lid. Measure rice while you wait for stock to boil. Once liquid boils, add rice and stir quickly. Cover and reduce the heat to a very low simmer. Tip: Do not open lid, you should see a very small amount of steam leaving the pot.
Step 2

Cook for 13 minutes, turn off heat and let rice sit covered for another 7 minutes to steam.
Step 3

Once rice has steamed, add the toasted almonds, 1/4 cup cilantro, 1/4 cup pomegranate seeds and season with salt. Garnish with remaining cilantro and pomegranate seeds.