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Spicy Basmati-Pomegranate Rice
from the kitchen of Sharmagne Leland-St. John

2 tablespoons good quality olive oil
1 small white onion, thinly sliced
1 garlic clove, peeled and crushed
1 cup basmati rice
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 ½ cups chicken or vegetable broth
½ cup pomegranate seeds
3 scallions, whites and greens, finely sliced
¼ teaspoon chili powder
Kosher salt and freshly ground black pepper to taste

Over medium-high heat, heat the oil in a medium-sized sauce pan.
Add the onion and garlic and cook, stirring frequently until they
are softened and golden brown. Add the rice, cumin and turmeric.
Stir to coat. Add the broth and bring to a boil. Reduce heat to
low and cook partially covered for approximately 15-18 minutes or
until the liquid is absorbed. Remove from heat, cover and let stand
for an additional 5 minutes. Fluff the rice with a fork and fold
in the pomegranate seeds, scallions and chili powder.  Season with
salt and pepper.


 

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