Recipe courtesy of Silvana Nardone
Pomegranate-Pistachio Pilaf
Total:
1 hr 40 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 40 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

In a large saucepan, bring the lentils to a boil in about 1 cup water; reduce the heat to low and let simmer until just tender, about 20 minutes.

Meanwhile, in a large skillet, heat the oil over medium heat and add the onions, carrots and celery and cook until the onions are tender, about 10 minutes. Add the sausage, if using, and cook, breaking up any clumps, until lightly browned, about 8 minutes. Stir in the rice, pistachios, fennel seeds, turmeric, thyme and 1 teaspoon salt; cook until the rice is opaque, about 3 minutes. Stir into the lentils and add 1 3/4 cups water. Bring to a boil, then cover completely and simmer over low heat until cooked, about 45 minutes. Remove from the heat and let stand, without removing the cover, 15 minutes. Fluff with a fork and top with the pomegranate seeds.

IDEAS YOU'LL LOVE

Wild Rice Pilaf

Recipe courtesy of Ina Garten

Pistachio Creme Brulee with Blackberries and Pomegranate

Recipe courtesy of Bobby Flay

Quinoa Pilaf

Recipe courtesy of Giada De Laurentiis

Quinoa Pilaf

Recipe courtesy of Kelsey Nixon

Rice Pilaf

Recipe courtesy of Food Network Kitchen

Rice Pilaf

Recipe courtesy of Claire Robinson

Sorghum Pilaf

Recipe courtesy of EA Stewart

Rice Pilaf

Recipe courtesy of Food Network Kitchen

Rice Pilaf

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking