Rice and Pasta Pilaf with Pomegranate and Walnuts

Name: Rice and Pasta Pilaf with Pomegranate and Walnuts
Yield: Serves 4 to 6 as a Side Dish
Ingredients: 1 1/2 cups, basmati rice or long-grain white rice; 3 tablespoons, unsalted butter; 2 ounces, vermicelli, broken into 1-inch pieces; 2 tablespoons, grated fresh ginger; 2 1/2 cups, chicken broth; 1 1/4 teaspoons, salt; 1/2 teaspoon, ground cumin; 1/2 cup, walnuts, toasted and chopped coarse; 1/2 cup, pomegranate seeds; 1/2 cup, chopped fresh cilantro; 1 tablespoon, lemon juice

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By Andrew Janjigian

Appears in Cook's Illustrated May/June 2014

Side Dishes

Pasta

Rice

How do you get rice and pasta to cook up fluffy and tender in one pot? With a good soak.

SERVES4 to 6 as a Side Dish

TIME1¼ hours

Rice and Pasta Pilaf with Pomegranate and Walnuts

WHY THIS RECIPE WORKS

This elegant version of rice pilaf combines rice with pieces of vermicelli that have been toasted in fat to add richness and a nutty flavor. In order to produce a rice pilaf with rice as perfectly cooked as the pasta, we had to get the rice...

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