food and this rice really caught my eye. To bad there isn't a picture on the website cause it's really pretty. This is on my to try soon list and there are others that really look good.
Pomegranate Rice
Serve this rice dish hot or at room temperature. Samuelsson cooks part of the rice separately to vary the texture.
2 tablespoons Spiced Butter (recipe given) or unsalted butter
2 cups short-grain white rice
1/2 cup olive oil
2 shallots, chopped
1 (2-inch-long) piece ginger root, grated
1 cinnamon stick
3 cups chicken broth
1 bay leaf
1/2 cup shelled pistachios
Seeds from 2 pomegranates
Melt the butter in a medium saute pan over very low heat; add 1/2 cup rice, stirring to coat. Cook, stirring occasionally, 30 minutes until the rice is a nut-brown color. Remove from heat.
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, 5 minutes until the rice is golden brown. Add the chicken broth and bay leaf; raise heat to medium high. Heat to a boil; reduce heat to a simmer, cover and cook 14 minutes until most of the water is absorbed. Remove from heat; let sit covered 10 minutes until all the liquid is absorbed.
Mix the rices together in a large bowl; fold in the pistachios and pomegranate seeds. Remove the bay leaf. Makes 6 servings.
Per serving: 523 calories, 52 percent calories from fat, 30 grams total fat, 7 grams saturated fat, 17 milligrams cholesterol, 56 grams carbohydrates, 3 grams total fiber, 9 grams protein, 176 milligrams sodium.
To remove pomegranate seeds, cut around the stem end of the whole fruit. Remove the stem end. Gently split the open fruit while it is submerged in a bowl of cold water. Separate seeds from the flesh under water. Seeds will drop to the bottom; flesh will float. Discard flesh. Drain the seeds.
Spiced Butter
1 pound unsalted butter
1/2 medium red onion, coarsely chopped
1 clove garlic, minced
1 (3-inch-piece) ginger root, peeled and finely chopped
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cardamom seeds
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
8 fresh basil leaves or 1/2 teaspoon dried basil leaves
Melt the butter in medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears.
Add the onions, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric and basil; continue cooking 15 minutes, stirring occasionally.
Remove from heat; let stand until the spices settle. Strain through a fine-mesh sieve before using. Store in the refrigerator in a tightly covered container up to 3 weeks. Makes 1 1/2 cups.
Per (1-tablespoon) serving: 138 calories, 98 percent calories from fat, 15 grams total fat, 10 grams saturated fat, 41 milligrams cholesterol, 1 gram carbohydrates, no fiber, .3 gram protein, 2 milligrams sodium.
Copyright © 2007, South Florida Sun-Sentinel
http://www.sun-sentinel.com/features/food/sfl-samuelssonmar01,0,3197823.story?coll=sfla-features-food
Pomegranate Rice
Serve this rice dish hot or at room temperature. Samuelsson cooks part of the rice separately to vary the texture.
2 tablespoons Spiced Butter (recipe given) or unsalted butter
2 cups short-grain white rice
1/2 cup olive oil
2 shallots, chopped
1 (2-inch-long) piece ginger root, grated
1 cinnamon stick
3 cups chicken broth
1 bay leaf
1/2 cup shelled pistachios
Seeds from 2 pomegranates
Melt the butter in a medium saute pan over very low heat; add 1/2 cup rice, stirring to coat. Cook, stirring occasionally, 30 minutes until the rice is a nut-brown color. Remove from heat.
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, 5 minutes until the rice is golden brown. Add the chicken broth and bay leaf; raise heat to medium high. Heat to a boil; reduce heat to a simmer, cover and cook 14 minutes until most of the water is absorbed. Remove from heat; let sit covered 10 minutes until all the liquid is absorbed.
Mix the rices together in a large bowl; fold in the pistachios and pomegranate seeds. Remove the bay leaf. Makes 6 servings.
Per serving: 523 calories, 52 percent calories from fat, 30 grams total fat, 7 grams saturated fat, 17 milligrams cholesterol, 56 grams carbohydrates, 3 grams total fiber, 9 grams protein, 176 milligrams sodium.
To remove pomegranate seeds, cut around the stem end of the whole fruit. Remove the stem end. Gently split the open fruit while it is submerged in a bowl of cold water. Separate seeds from the flesh under water. Seeds will drop to the bottom; flesh will float. Discard flesh. Drain the seeds.
Spiced Butter
1 pound unsalted butter
1/2 medium red onion, coarsely chopped
1 clove garlic, minced
1 (3-inch-piece) ginger root, peeled and finely chopped
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cardamom seeds
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
8 fresh basil leaves or 1/2 teaspoon dried basil leaves
Melt the butter in medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears.
Add the onions, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric and basil; continue cooking 15 minutes, stirring occasionally.
Remove from heat; let stand until the spices settle. Strain through a fine-mesh sieve before using. Store in the refrigerator in a tightly covered container up to 3 weeks. Makes 1 1/2 cups.
Per (1-tablespoon) serving: 138 calories, 98 percent calories from fat, 15 grams total fat, 10 grams saturated fat, 41 milligrams cholesterol, 1 gram carbohydrates, no fiber, .3 gram protein, 2 milligrams sodium.
Copyright © 2007, South Florida Sun-Sentinel
http://www.sun-sentinel.com/features/food/sfl-samuelssonmar01,0,3197823.story?coll=sfla-features-food