Coconut & Ginger Rice Pilaf with Pomegranate Seeds

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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vromans back

It is October 6th & LA is facing yet another triple-digit temperature weekend & I am so fucking over it!  My mood could not be gloomier & all this fucking sunshine & heat & “what a gorgeous day – we should go do something” shit is crushing my soul.  I want cold & rain & Nick Cave & stuff like THIS Lucy Rose video for Shiver.  Or – moody music like Banks’ Brain – and THIS magical pole dancer who is like a jewelry box ballerina – or just the right amount of Bon Iver (because too much makes everything worse).  I want cold so I can bundle up in clothes and cook things that smell comforting and warm the house.  I want a fire & red wine.  I do not want to feel exactly as fat as I am as my shrinking clothes cling to me in the sticky heat & the thought of cooking or eating – or even red wine – seem cloying & claustrophobic.  How I managed to gain weight during a month-long heat wave can only be explained by an excess of the champagne I use to chill myself down & cheer myself up.   But – I want to un-think some things & I want even worse to un-know other things.  And – I know – some things cannot be unseen – and some things cannot be unfelt.  But – I still wish we were at least having weather that supported my killing (dulling – at least) my feelings with food – and the distraction of creating it & photographing it & blogging about it.

Ah, well.  Life goes on & I did make this rice pilaf today & it is tastier than I expected.  It is my third dish in recent days using the seeds (arils) of a pomegranate.  They add a nice burst of things that are good for you (including fiber) and a sweet surprise & gorgeous color.  You need to learn to power past any instinct you have to try to spit the seeds out.  Just crunch through them or you will be in Hell.

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Coconut & Ginger Rice Pilaf with Pomegranate Seeds

Serves 2 as a main course or 4 as a side

INGREDIENTS

1/2 cup orzo

1 cup rice – white or jasmine or basmati

2-3 TBS coconut oil

2 TBS minced ginger (I had some in a tube)

2 1/2 cups vegetable stock

Pomegranate seeds (arils)

Cilantro or mint – chopped as garnish

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DIRECTIONS

Heat the coconut oil over med-high heat & toast the orzo until it is golden – which happens in just a few moments.  Add the rice & toast a bit more (being sure not to burn the orzo).   Add the ginger, stir – and then add the stock.  Bring to a rapid boil & reduce to the lowest heat.  Cover (wrapping a kitchen towel around the lid helps create a tighter seal) and cook about 20 minutes.  Fluff & serve with pomegranate arils & chopped herbs.

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