Pomegranate-Pistachio Pilaf

Popping pomegranate seeds right into your mouth, with their refreshing burst of juice, is satisfying, but these little gems also add a wonderful[ tartness to both savory and baked dishes. Here, they brighten up a turmeric-spiced pistachio pilaf.]

Total Time:
1 hr 40 min
Prep:
10 min
Inactive:
15 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/3 cup French green lentils
  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 4 ounces Italian sweet or spicy sausage, meat removed from its casing (optional)
  • 1 cup brown basmati rice
  • 1/2 cup shelled raw unsalted pistachios, coarsely chopped
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground turmeric
  • 2 sprigs thyme
  • Salt
  • 1 cup pomegranate seeds
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.


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