Jeweled Saffron Rice

Servings: 8 | Time: 45 minutes


  1. In large saucepan heat oil over medium. Add shallots; cook until soft, about 3 minutes. Add asparagus and salt. Cook 3 minutes. Stir in rice and saffron; cook 1 minute.


  1. Add chicken stock. Bring to boiling. Reduce heat. Simmer, covered, 15 minutes. Remove from heat. Let stand, covered, 15 minutes.


  1. Fluff rice with fork. Spoon into serving bowl. Gently fold in pomegranate seeds.


1 1/2      tablespoons olive oil

1/4        cup chopped shallots

1/2        cup chopped asparagus

1/8        teaspoon salt

1 1/2      cups short grain rice, thoroughly rinsed

1 to 2     Pinches saffron threads

2 2/3      cups chicken stock

1/2        cup pomegranate seeds