Rice Pilaf with Chard, Pine Nuts & Pomegranate Seeds

This pilaf has lovely use of pomegranate. The sweetness of the chard improves with the tartness of the pomegranate seeds.

• 1 1/4 to 1 1/2 pounds chard
• 3 or 4 tablespoons olive oil
• 1 large onion hopped
• Salt and freshly ground pepper
• 3 large garlic cloves, chopped
• 1 1/2 cups long-grain white rice
• 3 cups hot water
• 1/4 cup pine nuts
• 1/4 to 1/2 cup pomegranate seeds

METHOD

Rinse chard thoroughly. Peel stems if they are stringy and cut them in 1/2 inch dice. Chop leaves and keep them separate from stems.

Heat 2 or 3 tablespoons oil in large heavy sauté pan or shallow stew pan. Add onion and sauté over medium heat for 5 minutes, or until soft but not brown, stirring often. Add chard stems and sauté for 2 minutes. Add leaves and sprinkle with salt and pepper. Cover and cook over low heat for 5 minutes, or until wilted, stirring occasionally. Transfer mixture to bowl.

Add remaining tablespoon oil to pan and heat it. Add garlic and rice and sauté over medium heat, stirring, until rice begins to turn white. Return chard mixture to pan. Add water, 1 teaspoon salt, and a pinch of pepper and stir once. Cover and cook over low heat, without stirring, for 18 minutes, or until rice is tender.

Taste rice and adjust seasoning. Serve pilaf on a platter, sprinkled with toasted pine nuts and pomegranate seeds.

Serves: 4 - 6

Adapted from Feast from the Mideast by ©Faye Levy

Thank you Faye

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