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Pomegranate Rice Pilaf


4 Tbsp organic virgin coconut oil
1 large onion, chopped
3 cloves garlic, crushed
¼ cup celery, finely chopped
2 cups brown rice, uncooked
1 cup of wild rice, uncooked
6 cups water
1 ½ Tbsp grated lime (or lemon) peel
1 ½ tsp salt
1 tsp ground black pepper
¼ tsp paprika
1/2 cup pomegranate seeds


Melt coconut oil in a saucepan and add in onions and garlic; cook until onions are tender. Pour in the rice, water, lime peel and spices. Cook until the rice is tender, about 45 minutes. Toss in pomegranate seeds. Serve topped with grated lime peel and ground black pepper on top.
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