Wild Rice Pilaf with Pomegranate Recipe


Nutrition

Cal/Serving: 475
Daily Value: 24%
Servings: 4

High-Fiber
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat26g40%
Saturated9g43%
Trans0g0%
Carbs46g15%
Fiber5g22%
Sugars7g0%
Protein20g40%
Cholesterol28mg9%
Sodium270mg11%
Calcium44mg4%
Magnesium247mg62%
Potassium696mg20%
Iron4mg22%
Zinc5mg33%
Vitamin A292IU6%
Vitamin C3mg6%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg18%
Niacin (B3)7mg35%
Vitamin B60mg20%
Folic Acid (B9)75µg19%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K3µg4%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

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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.

4
Ratings4

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

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