Rice Pilaf With Pom & Pine Nuts

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   1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

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   2. In medium saucepan, prepare rice mix according to package directions. Stir in pomegranate arils, green onions, pine nuts and cheese during last 5 minutes of cooking.

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   Tip: To toast pine nuts, arrange in even layer on baking sheet. Bake in 350F oven 3 to 5 minutes or until lightly browned.

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   Nutrient Information Per Serving: 259 calories, 9g fat, 10mg cholesterol, 695mg sodium, 40g carbohydrate, 2g fiber, 8g protein.

* Per serving · 4 servings · Values may vary.

No additional tips available.