Wild Rice Pilaf with Pomegranate Recipe

Wild Rice
Flickr/whitneyinchicago

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

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.

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.

Nutrition

Calories per serving:

475 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

24%

Servings:

4
  • Fat 26g 40%
  • Carbs 46g 15%
  • Saturated 9g 43%
  • Fiber 5g 22%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 8g
  • Polyunsaturated 7g
  • Protein 20g 40%
  • Cholesterol 28mg 9%
  • Sodium 270mg 11%
  • Calcium 44mg 4%
  • Magnesium 247mg 62%
  • Potassium 696mg 20%
  • Iron 4mg 22%
  • Zinc 5mg 33%
  • Phosphorus 589mg 84%
  • Vitamin A 76µg 8%
  • Vitamin C 3mg 6%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 7mg 35%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 75µg 19%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 3µg 4%
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