POMEGRANATE-PISTACHIO PILAF
Provided by Silvana Nardone
Time 1h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the lentils to a boil in about 1 cup water; reduce the heat to low and let simmer until just tender, about 20 minutes.
- Meanwhile, in a large skillet, heat the oil over medium heat and add the onions, carrots and celery and cook until the onions are tender, about 10 minutes. Add the sausage, if using, and cook, breaking up any clumps, until lightly browned, about 8 minutes. Stir in the rice, pistachios, fennel seeds, turmeric, thyme and 1 teaspoon salt; cook until the rice is opaque, about 3 minutes. Stir into the lentils and add 1 3/4 cups water. Bring to a boil, then cover completely and simmer over low heat until cooked, about 45 minutes. Remove from the heat and let stand, without removing the cover, 15 minutes. Fluff with a fork and top with the pomegranate seeds.
Nutrition Facts : Calories 218 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 grams, Sodium 605 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 8 grams
POMEGRANATE CREME BRULEE
Creme brulee is a decadent, elegant dessert that I reserve for the holidays and special occasions. This version features the tasty twist of pomegranate.-Ben Rogojan, Seattle, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the pomegranate juice, 1/3 cup sugar and lemon juice. Bring to a boil over medium heat; cook until liquid is reduced by half. Stir in the cream, brown sugar, water and remaining sugar. Cook until bubbles form around sides of pan., Remove from the heat; stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in vanilla. Transfer to five 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan., Bake, uncovered, at 325° for 30-35 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle custards with sugar. Heat sugar with the torch until caramelized. Sprinkle with pomegranate seeds and serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour. Just before serving, sprinkle with pomegranate seeds.
Nutrition Facts : Calories 531 calories, Fat 41g fat (24g saturated fat), Cholesterol 376mg cholesterol, Sodium 50mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.
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