Book 120 | Martha Stewart Living: Annual Recipes 2003 | Pomegranate Pilaf

by the editors of Martha Stewart Living

What a colorful (the photo doesn't do the colors justice) and festive side-dish to grace any holiday table; or spruce up a weeknight meal, for this was a cinch to make!

To make this lovely pilaf, red onion is sautéed in a small amount of butter until softened. Rice is added and stirred until the grains have been covered in butter, at which time chicken broth is added and brought to a boil, the pan is covered, and the heat is set to low, and the rice is cooked for about twenty minutes, until all the liquid has been absorbed.

Once the rice is cooked, and has been fluffed with a fork, apricots, almonds, pomegranate arils, thyme, salt, and pepper are added and combined; and voilà! You have one beautiful pilaf.


 

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Book Six: Passionate Vegetarian by Crescent Dragonwagon (Yes, that is her real name!)

Recipe: Kasha Harvest Pilaf Platter with Winter Vegetables


I am going to start off by saying, I do not care for buckwheat; or celery seed. Too bad too, for this recipe sounded so good and is healthy to boot. I was even hoping this would be one to make again when Ash returned from India, for she has gone back to her vegetarian ways.

The pilaf was rather bland, even with all the fresh herbs of rosemary, cilantro, and parsley. I even incorporated the beet greens along with the cabbage. I would have liked the roasted vegetables more if I had used regular paprika or even saffron instead of smoked paprika which I had on hand. Maybe it would be good with brown or wild rice in place of the buckwheat, or even couscous. Yes, couscous would be good.

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