for family meals :
Chicken Breast and Pink Rice Pilaf
is another recipe from Bill
from Saint Cloud, Minnesota. If you would like
to know a little bit more about Bill have a look
at his Bio page - click
says: "The juice from the Pomegranate and
the lime offers a nice balance to the sweetness
of the onion, and gives the rice a pink glow.
Served with a side dish, this will make a nice
lunch for one".
boneless skinless chicken breast, cut into small
1 tablespoon lime juice
1/3 cup onions, diced
1 teaspoon olive oil
1 teaspoon butter
1/3 cup white rice
several long cuts through the husk of a Pomegranate,
hold it under water in a large bowl, and break
off the parts that float, then drain in a colander.
the red pomegranate seeds in a food blender
and grind on high for a minute.
the liquid through a sieve into a measuring
the lime juice and enough additional water to
make a total of 2 / 3 cups of liquid.
the olive oil into a frying pan, add the butter
and once melted, add the onion.
the onion until the flesh is nearly clear, then
add the chicken and continue to stir until the
meat starts to look white.
the rice, stir until all the grains are covered
in the oil / butter and then add the liquid.
the heat down to the lowest setting, cover with
a tight fitting lid and cook for 15 minutes.
the end of the 15 minutes, turn off the heat.
NOT REMOVE THE LID, and let it sit for another