Ruby Fresh Pomegranate Arils and Jasmine Rice


1 shallot, chopped
1 tbsp. canola oil
¼ C water
1 C Ruby Fresh Pomegranate Arils
Lemon peel strips
1 C jasmine rice
2 tsp. fresh ginger, grated
1/8 tsp. ground cinnamon
1 14 oz. can reduced sodium chicken broth
½ C roasted pistachios, chopped


In large saucepan cook shallot in hot oil over medium heat, 3-5 minutes or until tender. Add rice, ginger and cinnamon. Cook and stir until rice begins to brown, about 5 minutes. Carefully add broth and water to the rice mixture and bring to a boil. Reduce heat and cover, simmer 15 minutes. Remove from heat and let stand 10 minutes or until all liquid is absorbed. Stir in nuts and pomegranate arils, garnish with lemon peel.