Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Wild Rice Pilaf with Pomegranate Recipe
Dec 09, 2010 @ 6:40 PM
Posted by
Daily Value: 26%
Servings: 4
High-Fiber
Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 511Daily Value: 26%
Servings: 4
High-Fiber
Gluten-Free, Wheat-Free
| Fat | 12g | 19% |
| Saturated | 6g | 31% |
| Trans | 0g | 0% |
| Carbs | 87g | 29% |
| Fiber | 6g | 23% |
| Sugars | 12g | 0% |
| Protein | 15g | 31% |
| Cholesterol | 28mg | 9% |
| Sodium | 269mg | 11% |
| Calcium | 46mg | 5% |
| Magnesium | 101mg | 25% |
| Potassium | 619mg | 18% |
| Iron | 4mg | 21% |
| Zinc | 3mg | 23% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 7mg | 12% |
| Thiamin (B1) | 0mg | 27% |
| Riboflavin (B2) | 0mg | 18% |
| Niacin (B3) | 8mg | 38% |
| Vitamin B6 | 0mg | 24% |
| Folic Acid (B9) | 181µg | 45% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 9µg | 12% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Flickr/whitneyinchicago
A hearty and healthy grain side dish, garnished with sweet-tart pomegranate seeds for a festive wintery touch. Serve with Simplest Chuck Roast and Cream-Braised Belgian Endive.
INGREDIENTS
- 3 tablespoons butter
- 2 finely chopped shallots
- 1 bay leaf
- 1 cup wild rice (not pre-packaged mix)
- ½ cup brown jasmine rice
- ½ cup red jasmine rice
- 3 cups chicken stock
- 1 cup pomegranate seeds
DIRECTIONS
Preheat oven to 350 degrees.
In a medium saucepan over medium heat, melt the butter. Add the shallot and cook 5–7 minutes, or until tender.
Stir in the next 4 ingredients. Cook, stirring continuously, for 2 minutes. Pour in stock. Bring to a simmer.
Cover saucepan; transfer to oven for 45 minutes. Remove and let steam for 15 minutes. Stir in pomegranate seeds.
Recipe Details
Servings: 4
