Easy, delicious, and different is how I would describe this casserole. Petite meatballs prepared with ground lamb and seasoned with Moroccan spices are nestled into a baked rice pilaf during the last few minutes of cooking. The rice, scented with saffron, cooks to a rich, golden yellow and is accented with bits of red bell pepper and Medjool dates.
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This rice pilaf is exceptional served with chicken, game birds, and fish, especially salmon in beurre blanc. Easy to prepare, delicious to eat, and full of healthy fiber and minerals from the pumpkin seeds, this is one of my favorite seasonal menu items.
Use leftover grilled chicken and veggies from these kabobs to make salads or wrap sandwiches. Feel free to substitute with tofu or any other kabob-friendly meat or seafood you wish.Click here to see more Grilling Recipes from Whole Foods MarketClick here to see more Healthy Summer Dinner Recipes
With fresh pomegranate season almost over, I picked up a pomegranate and a bottle of pomegranate molasses at Dean & Deluca and made a Middle Eastern-inspired, exotic and easy chicken and rice dish — Pomegranate Chicken and Preserved Lemon and Almond Rice Pilaf.
Several simple ingredients — pomegranate molasses and seeds, preserved lemons, toasted almonds, cinnamon,cumin, pepper, clove, coriander, ginger, chicken and rice — brought together in a way that is unusual for the American palate and uses relatively basic cooking techniques. The outcome is a meal that is tantalizing to the tongue. In my husband's words, this dish is simply "luscious".
This side dish is great with almost everything — from grilled chicken breasts to pork stir-fry. Try using leftover rice for an even crunchier texture. Sliced almonds or cashews would be a wonderful addition to this pilaf as well. Click here to see Awesome Asparagus Recipes.