I made this recipe last night as a variation of "Pomegranate Rice" published in Better Homes and Gardens last November. I was unable to find pomegranate in the produce aisle, so I punted and modified and it came out quite delish!
1 shallot, peeled and chopped
1 Tbsp canola oil
1 cup jasmine rice
1 tsp. grated fresh ginger
1/8 tsp ground cinnamon
1/2 small portabello mushroom, chunked
14 oz vegetable broth
1/4 cup water
1/2 cup peeled roasted salted pistachio nuts
1 cup pomegranate juice infused craisins
fresh lemon peel cut in thin strips - to taste
1/2 lb medium sized cooked shrimp
In a large saucepan, cook shallots in hot oil over medium heat until tender (3-5 mins.), stirring occasionally.
Add rice, mushrooms, ginger, and cinnamon and stir for 5 mins. until rice begins to brown.
Slowly add broth and water, bring to a boil and simmer covered for 14 mins.
Remove from heat and let stand covered for 10 minutes - until liquid is absorbed
Stir in nuts, craisins, lemon peel, and shrimp.
Serve hot and enjoy!!