2 cups of rice
3 cups of water
1 1/2 cup of champagne
1/2 cup of pomegranate seeds, peeled
1/4 cup of finely chopped onion
1 tablespoon of oil
Salt and black pepper to taste
2 cups of rice
3 cups of water
1 1/2 cup of champagne
1/2 cup of pomegranate seeds, peeled
1/4 cup of finely chopped onion
1 tablespoon of oil
Salt and black pepper to taste
In a saucepan, bring the water to a boil
Turn off the heat and add the pomegranate seeds to the hot water
Let it sit for 3 minutes and then drain the water
After that, add the pomegranate seeds to cold water and let it sit for another 2 minutes
Drain the water and remove the pomegranate seeds' skin, one by one
Turn on the oven at a low temperature (around 160°C) and let it preheat for 10 minutes, then turn it off
Place the pomegranate seeds in an oven-safe dish and put it in the warm oven, turned off, for 10 minutes
Stir occasionally
Place the pomegranate seeds on a plate and cut them into thin slices with a sharp knife. Reserve
Chop the onion and wash the rice
Heat a medium saucepan over low heat
Add the oil and onion and sauté for 2 minutes
Add the rice and stir-fry for about 1 minute
Add the water, salt, and stir well
Increase the heat and let it simmer until the liquid is almost gone
When the liquid has reduced, add the champagne and let it finish cooking
Remove the rice from the saucepan and place it in a bowl
Add the pomegranate seeds and stir gently
