POM Zucchini, Mushrooms and Onions with Toasted Bread Crumbs by POM Wonderful
Time to Table: 20 Minutes Prep, 20 Minutes Cooking
Servings: 4
Ingredients:Juice from 1 large POM Wonderful Pomegranate*, or 2 tablespoons POM Wonderful 100% Pomegranate Juice
¼ cup arils from 1 large POM Wonderful Pomegranate or POM POMS fresh pomegranate arils
12 tablespoons olive oil
1 cup onion slices
2 cups zucchini slices
1 cup sliced fresh mushrooms
salt and pepper to taste
2 tablespoons sherry or Marsala
3 tablespoons fresh bread crumbs
1 tablespoon parmesan cheese
Preparation:
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water 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 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare fresh pomegranate juice.*
Heat oil in a large frying pan.
Add onions and cook over high heat until slightly brown and softened.
Add zucchini and mushrooms. Stir and cook quickly.
Add salt and pepper to taste.
Remove vegetables from the pan; set aside and keep warm.
Add sherry or Marsala and pomegranate juice to deglaze pan.
Return vegetables to the pan.
Toast bread crumbs on a baking sheet at 425F until brown and mix with cheese.
Toss bread crumbs with vegetables and add arils.
Serve this pomegranate recipe hot.
Notes:
* For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Nutritional Information:
Nutrients Per Serving (1 cup): 119 calories, 3g protein, 18g carbohydrate, 4g total fat (1g saturated), 0mg cholesterol, 67mg sodium, 2g dietary fiber, 15mcg vitamin A RE, 13mg vitamin C
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water 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 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare fresh pomegranate juice.*
Heat oil in a large frying pan.
Add onions and cook over high heat until slightly brown and softened.
Add zucchini and mushrooms. Stir and cook quickly.
Add salt and pepper to taste.
Remove vegetables from the pan; set aside and keep warm.
Add sherry or Marsala and pomegranate juice to deglaze pan.
Return vegetables to the pan.
Toast bread crumbs on a baking sheet at 425F until brown and mix with cheese.
Toss bread crumbs with vegetables and add arils.
Serve this pomegranate recipe hot.
Notes:
* For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Nutritional Information:
Nutrients Per Serving (1 cup): 119 calories, 3g protein, 18g carbohydrate, 4g total fat (1g saturated), 0mg cholesterol, 67mg sodium, 2g dietary fiber, 15mcg vitamin A RE, 13mg vitamin C
