Festive Pilaf with Peppers, Artichokes, and Pomegranate
Fantastic pilaf with dried fruits and nuts, perfect for the festive table as a side dish, as it pairs perfectly with turkey and roasted meats.
Ingredients
- 2 teacup rice for pilafi
- 1 piece red pepper cut into small squares
- 1 piece yellow pepper cut into small squares
- 1 piece green pepper cut into small squares
- 1 piece orange pepper cut into small squares
- 1 piece dry onion cut into small slices
- ΄2 teacup white wine dry
- 2 teacup chicken stock or lukewarm water
- 4 tablespoon olive oil
- 1/3 teacup pine nut crumbs
- 1/3 teacup blonde raisins
- 1/3 teacup dried cranberries
- 1/3 teacup white almonds chopped
- 1/3 teacup bacon cut into small cubes
- 1/3 teacup pomegranate seeds
- 3 tablespoon parsley finely chopped, just the leaves
- salt
- freshly ground pepper
Instructions
- In a wide pot with a thick bottom, heat the olive oil and sauté the onion until it turns golden. Then add the bell peppers and continue sautéing for about 3 minutes. Finally, add the well-washed and drained rice and stir with a wooden spoon a few times.
- Next, pour in the chicken broth along with the white wine, a pinch of salt, and pepper. Stir with a wooden spoon, cover with a lid, and bake for 15 minutes.
- Once the rice has absorbed the liquids, add the bacon, which you have lightly browned in a skillet, the dried fruits, pomegranate seeds, finely chopped parsley, salt, and pepper. Gently mix everything together.
- Transfer the pilaf to a deep bowl and sprinkle with pomegranate seeds, cranberries, and a little finely chopped parsley.
- Serve alongside roasted meats or poultry and a green salad.