Rice with Sauteed Vegetables and Pomegranate Arils

A rice dish with sauteed vegetables so vibrant, you almost won’t want to eat it — until you do!

rice with sauteed vegetables and pomegranate

Before I was married, the idea of serving rice as a side dish at a Yom Tov meal was foreign to me. When I was growing up, rice went with weekday meals. But then I met my mother-in-law, who serves the most delicious rice dishes at her Yom Tov seudos. I would sneak some before and after every meal — they were that good!

This rice dish with sauteed vegetables and pomegranate arils is inspired by her! The colors are so beautiful, you may not want to eat it — but once you taste it you won’t be able to stop!  

There is no right or wrong here. Do what works for your family. I personally like brown rice, but feel free to use white as pictured. 

You can add or skip any vegetables you like or don’t like. You can make it extra fancy by adding diced fried pastrami or sausage.

I love the addition of pomegranate seeds. They add loads of flavor and are so appropriate on Rosh Hashanah and seasonal for Sukkos.

This freezes beautifully, but make sure it’s fully defrosted before heating or it can get soggy. I like to heat it directly in an oven-to-table dish. This makes life easier and I love the rustic look. 

This recipe will go perfectly with my crispy breaded chicken steak with balsamic glazed onions.

If you like grain-based sides, try my spinach-garlic oven-baked orzo as well!

Tip: I often make some extra and use it to stuff capons for another meal!

close up of rice with sauteed vegetables and pomegranate

Rice with Sauteed Vegetables and Pomegranate Arils

This vibrant dish looks almost too good to eat!
Print Recipe


  • 1 cup raw rice, cooked according to package instructions
  • 3 Tbsp oil
  • 1 red onion, diced
  • 1 zucchini, diced
  • 1 10-oz. box mushrooms, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 green pepper, diced
  • Pomegranate arils, for garnish


  • In a large skillet, heat oil over medium fire. Add all vegetables and sauté for about 10-15 minutes, stirring frequently. You want them to retain some crispness, so don’t overcook.
  • Add vegetables to cooked rice.
  • Toss with pomegranate seeds right before serving.


Freezes well. Defrost completely before heating. Do not over-heat so vegetables do not get soggy.

Recipe by Faigy Murray | https://mykitchenmystudio.com/rice-dish-with-sauteed-vegetables-and-pomegranate-arils/

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