This beautiful rice dish can be served hot as a pilaf or cold as a salad. In the summertime when it can be tricky to find fresh pomegranate, and so you can replace the pomegranate seeds with chopped fresh mango or peaches or strawberries.
- 1 cup brown basmati rice
- 2 cups (16 oz) Therapeutic Chef Chicken Bone Broth
- 2 TBSP coconut oil
- ½ an onion finely diced
- 2 TBSP grated fresh ginger
- 1 TSP salt
- ½ TSP ground cumin
- ½ cup walnuts, toasted and coarsely chopped
- ½ cup pomegranate seeds
- ½ cup chopped fresh cilantro
- 1 lime juiced
Cook one cup of brown basmati rice with two cups of Therapeutic Chef Chicken Bone Broth in a rice cooker or on the stove top according to package directions. Melt the coconut oil in a sauce pan on medium heat, and add the chopped onions and salt. Cook the onions for 10-15 minutes until softened and almost caramelized. Add the fresh ginger and cumin to the onions, lower the heat and cook for another 3 minutes.
Add the onion mixture to the rice. Stir in walnuts, pomegranate seeds, cilantro, and
lime juice, and serve.