Rice with Roasted Veggies and Pomegranate Seeds

5
(2)
  • Cooking and Prep: 30 m
  • Serves: 8
  • No Allergens

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.

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Rice Dish

  1. 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.

  2. Mix with the rice.

  3. Toss with pomegranate seeds before serving.

Note:

This recipe freezes well.



  • sura wagschal

    Posted by wagschal |2021-07-06 17:54:58
    Replies:
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  • Cheryl Soltz

    This is a great recipe. I made it for Rosh Hashana and used it for both days
    Posted by Cheryl Soltz |2020-09-21 02:01:18
    Replies:
    0
    0
 
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  • Cheryl Soltz

    This is a great recipe. I made it for Rosh Hashana and used it for both days
    Posted by Cheryl Soltz |2020-09-21 02:01:18
    Replies:
    0
    0
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