For the colors alone it’s worth it to make this dish! It’s so vibrant and pretty you won’t want to eat it; you’ll want it as a centerpiece for your table. But once you taste it you won’t be able to stop!! I often make extras of this and stuff capons with it.

Directions

In a large skillet heat the oil and add the vegetables. Sauté for about 10-15 minutes, stirring every so often until the onions are translucent. You don’t want the vegetables to get too soggy.

Mix with the rice.

Toss with pomegranate seeds before serving.

Notes:

This recipe freezes well.