Jewelled Rice with Pomegranate

Jewelled Rice with Pomegranate is a celebration of colour and texture. There are many versions of this rice dish that is popular in Middle Eastern cultures, however, my version was created specifically to be loved by young ones. As most children prefer less spicy rice, I wanted to create a subtle version of the traditional Jewelled Rice I have cooked over the years but trust me, we all agree, this version is just as flavourful.



Helpful Tips

Rice

Make sure you use long grain rice, not medium or short grain as they will stick. The long grain rice remains fluffy and the grains do not stick together.


Do not lift the pot lid once the rice is steaming. The steam helps the rice cook and absorb the remaining liquid.


Allow the rice to cool down for 7-8 minutes with the pot lid off before combining in the remaining ingredients.


Hot Water

Make sure you have the kettle boiled when adding water to the sautéed rice. Do not add cold water or warm.


Cubed Feta

Do not crumble the feta into too small pieces as it will melt through the rice. You want to be able to see some small chunks.



Watch How to Make It

And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.


Happy Creating,

Margaret



Jewelled Rice with Pomegranate

Serves 4 as a side dish

Cook 30 minutes

Ingredients:

1 cup long grain rice of choice, rinse and drain

2 ½ cups boiling water

2 tbs extra virgin olive oil

100g feta, crumbled

½ cup pomegranate seeds

¼ cup pistachios

¼ cup currants

¼ - ½ cup fresh mint leaves, finely chopped

Sea Salt and Pepper (generously add seasoning)

Instructions:

1. Place rice into pot with extra virgin olive oil and season with sea salt. Fry for 2 minutes stirring often and then add the boiling water. Stir through the currants and boil for approximately 8 minutes or until the steam holes form.


2. Once this happens, cover with a lid and then turn off heat. The steam will continue to cook the rice and absorb the remaining water. Do not lift the lid for 8 minutes. After the 8 minutes, uncover and allow to cool a little.


3. Pour into the rice the pomegranate seeds, pistachios, mint leaves, and feta and season. Gently combine.


4. Pour into a serving bowl. If needed add more crumbled feta and mint leaves to garnish.


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