Basmati, zucchini and pomegranate  

Take-off on Heidi Swanson's Bulgur, Celery & Pomegranate salad over at 101cookbooks.com.

The dressing is just pomegranate juice with some garlic powder and oil.

Here's the whole pile:

Before the dressing:


I used rice instead of the bulgur, and adding the pom seeds and some Craisins gave me this.


You can see the zucchini frying in there too, just added these on top, roasted some pine nuts with the second batch of zucchini, and topped with some Parmesan cheese. It was a good way to use up a pomegranate, as it required both the juice and the arils.

For the record, I've determined that pomegranates follow the so-called 80/20 rule: with 20% of the effort required to get all the seeds out, you can actually get probably more than 80% of the seeds, without washing away the delicious juice by putting the wedged fruit in water to separate the pith and skins. My recommendation: if you need Every Last Seed in the fruit, use two and save yourself some tedious picking through detritus.