Pomegranate Apricot Brown Rice
Recipe by Jayne Cohen, author of "Jewish Holiday Cooking" Great holiday dish for Rosh Hashanah
Total Steps
8
Ingredients
11
Tools Needed
6
Ingredients
- 2 cup brown basmati rice
- 3 cup pomegranate juice
- 2 cup cold water
- salt
- 1 1/2 cup coarsely chopped dried apricots
- 6 tablespoons olive oil
- 6 cup coarsely chopped yellow onion
- 1-2 tablespoons pomegranate molasses
- 1/2 teaspoon ground cinnamon
- 3/4-1 cup pomegranate seeds
- fresh cilantro, chopped(optional)
Instructions
Step 1
<a href="/XZFHRHHF">Heat </a>the oven to 375 degrees.
Step 2
Place the rice in a mesh strainer and rinse well under cold water. Drain, then transfer the rice to a 13-by-9-inch <a href="/RNT367Z2">baking </a>pan. Add 2 cups of the <a href="/J8CYHQ26">pomegranate </a><a href="/QDWRNXYW">juice,</a> the water and 1 tablespoon of <a href="/DPSVTKVY">salt. </a><a href="/7S3QCKWK">Mix,</a> then cover with foil and <a href="/RNT367Z2">bake </a>for 1 hour.
Step 3
Meanwhile, in a small bowl combine the apricots with enough <a href="/FVYNJCCW">warm </a>water to cover. Set aside to <a href="/NM2HN7TN">soak.</a>
Step 4
In a large heavy <a href="/MYJ2HRB7">skillet </a>over medium-high, <a href="/XZFHRHHF">heat </a>1/4 cup of the olive oil. Add the onions, sprinkle them lightly with <a href="/DPSVTKVY">salt,</a> then saute until the onions are tender and gold. <a href="/DRM2WPZ4">Stir </a>in 1 tablespoon of the <a href="/J8CYHQ26">pomegranate </a>molasses and the remaining 1 cup <a href="/J8CYHQ26">pomegranate </a><a href="/QDWRNXYW">juice.</a>
Step 5
Increase <a href="/XZFHRHHF">heat </a>to high, and <a href="/W7VKDJHH">boil,</a> uncovered and <a href="/DRM2WPZ4">stirring,</a> until all the liquid is evaporated. <a href="/WDCS6JL5">Taste </a>and adjust the <a href="/MYJ2HRB7">seasoning </a>(it may take quite a bit of salt), adding more <a href="/J8CYHQ26">pomegranate </a>molasses if desired.
Step 6
Drain the apricots (discarding the liquid), and <a href="/DRM2WPZ4">stir </a>them and the cinnamon in to the onions. Cook for another few minutes, <a href="/DRM2WPZ4">stirring </a>often, to <a href="/S6W4FR7F">blend </a>the <a href="/PMQVQDJ8">flavors. </a>Remove the <a href="/MYJ2HRB7">skillet </a>from the <a href="/XZFHRHHF">heat </a>and set aside until the rice is cooked.
Step 7
When the rice is done, lower the oven to 350 degrees. Sprinkle the remaining 2 tablespoons of oil over the rice and toss gently. Add the onion-apricot mixture and toss to combine. Cover the pan with foil and <a href="/RNT367Z2">bake </a>for another 10 minutes. <a href="/WDCS6JL5">Taste </a>and adjust <a href="/DPSVTKVY">salt.</a>
Step 8
Fluff the rice with a fork, scatter the <a href="/J8CYHQ26">pomegranate </a><a href="/FYFCQVPR">seeds </a>over the <a href="/R34ZSY3M">top,</a> and <a href="/HZXPVMNR">garnish </a>with cilantro, if using.