Antioxidant rich pomegranate seeds, called arils, add a bright pop of tart sweetness to savory dishes like salads, grain and rice dishes, and sauteed or roasted vegetables.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add a 12-ounce bag frozen riced cauliflower and broccoli, 1/2 cup finely chopped green beans, 1 minced garlic clove, 1 teaspoon kosher salt and 1/4 teaspoon pepper; cook until crisp-tender, 2 to 3 minutes. Transfer to a bowl to cool. Stir in 1 tablespoon each lemon juice and olive oil, 1/2 cup pomegranate seeds and 1/4 cup each chopped parsley and mint.
Reviews
The formatting on this recipe is atrocious.