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

2 tablespoons extra virgin olive oil
1 small onion, thinly sliced
1 garlic clove, peeled and crushed
1 cup basmati rice
1 teaspoon ground turmeric
1 teaspoon ground cumin
1½ cups vegetable, turkey or chicken broth
¾ cup pomegranate seeds
3 scallions, sliced thinly
1 teaspoon chili powder
Kosher salt, to taste
Freshly ground black pepper, to taste

In a medium saucepan, heat the oil over a medium-high
heat. Add the onion and garlic and cook, stirring often,
until softened and golden brown.

Add the rice, cumin and turmeric and stir to coat. Add
the broth and bring to boil.

Reduce the heat to low and cook, partially covered,
until the liquid is absorbed, approximately 15 minutes.

Remove from heat. Cover and let rest for 5 minutes.
Fluff with a fork and fold in the remaining ingredients
and season to taste with the salt and pepper.




 

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