We’ve had a shift of season here in the desert. We’ve gone from, “What am I going I do with all these zucchinis?” to, “Do you like pomegranates?” season.
You either love or hate the fruit synonymous with southern Spain. “Too hard to eat” is the most common reason for disliking them. I love them and the rather interactive aspect is part of that. One of the reasons the Mediterranean diet is linked to good health and longevity has to do with fruit being considered a dessert. Personally, when feeling peckish in the afternoon I think there’s almost nothing better than donning a bib and spending 30 minutes working on one. jump to recipe
Previously for me, they were a slightly rare and expensive fall treat. Now, I have a tree out back that is the “little pomegranate tree that could.” It went in maybe eight years ago and all of 2 feet tall, and then made up its mind to be prolific. If you know me, I’ll be asking if you like pomegranates.
Having lived in Egypt — another mediterranean country that grows pomegranates — I learned to love cooking with them, and not just to garnish with those ruby jewels. One day soon I’ll do a big harvest and make pomegranate molasses, which can go on virtually anything grilled or sautéed. If you sauté a little garlic and onion first, and sprinkle whatever you are making with a bit of cumin before sautéing it too, that finish of pomegranate will bring it all together perfectly. It doesn’t get much easier than that!
Since I have yet to make this year’s batch of pomegranate molasses, I discovered a lazy way to cook with them — imagine that, me finding the lazy way! I simply halve one and squeeze it over the pan of whatever I am making. Just before serving, I squeeze the other half, and in between I nibble on some seeds. It’s what I call a “self-garnishing” dish, although I often add scallions.
These guys are more than just pretty though. In particular, they have three times the antioxidants of red wine and green tea. They also get high marks under the heading of anti-inflammatory properties, inflammation now being correctly identified as the main cause of so many maladies. So delicious and nutritious, and if you’re in the “hate” camp, I’ll just suggest you try my lazy cooking approach. They may be your new favorite thing!
A new favorite thing of mine is black “forbidden rice,” which is sometimes referred to as “emperor’s rice.” I love it because it’s such a gorgeous backdrop for other colorful ingredients and because it cooks in a fraction of the time of wild rice, an old favorite. For years, my catered buffets included a white and wild rice dish that featured seasonal produce. The color combos were always crowd-pleasing, but not everyone likes wild rice.
Unlike wild rice, black rice cooks quickly and easily and isn’t as chewy. It also makes a great rice pudding. You can find it in most rice sections and the bulk bins you co-op or natural market. I’ll call it homework for this week. Report back!
I happened to have almonds, but pecans would be also be nice here, as would just about any nut. I rather like pumpkin seeds too. I chop my sweet potato pieces on the larger side, add them later if you prefer smaller. I had a little purple cabbage, which I shredded and threw in because… purple!
Ingredients
- 1 cup black rice, rinsed
- 1 sweet potato, chopped
- 1 pomegranate, halved
- ¼ cup almonds
- About 2 Tbsp. olive oil
- 3 scallions, chopped
Instructions
- Bring about three cups of water to a boil. Add a little salt and the rice, return to a boil, then reduce heat.
- After about five minutes, add the sweet potato. Let cook a total of about 15 minutes or until rice is just tender, then drain.
- Add rice to a bowl and squeeze one half of the pomegranate over. Add remaining ingredients and stir, then taste and adjust seasoning.
- Finish with other half of pomegranate. Serve warm or room temperature.
