I read a post where a guy made “Mexican Pom and Almond Rice“, it looked good, but I had a few hang ups about the side dish. Pomegranates aren’t really Mexican, so the pairing just didn’t work for me even though I love almonds. Also the recipe was missing a little oomph! I modified the recipe to focus of the pairing of Asian products…
This was a delicious side dish I prepared, just as appealing to the eye as it is the palate… The textures are fun as they swirl across your tongue and the colors of the unusually paired ingredients dance for your eyes.
Pomegranate Pistachio Rice Ingredients:
1 c uncooked rice, 2 c. chicken stock, rice vinegar, 2 Tbsp. white rice vinegar, 1 c. pomegranate seeds, 1 c. halved pistachios, chili powder, garlic powder and fresh cracked black pepper
Pomegranate Pistachio Rice Directions:
Place uncooked rice and chicken stock in pot, cover and bring to a boil. Turn heat to low and simmer until rice is done. Remove from heat, stir in chili powder, garlic powder, black pepper and rice vinegar. Combine all ingredients and serve hot.
What unusual ingredients have you paired recently?