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Wild Rice Pilaf with Pomegranate Recipe
Wild Rice Pilaf with Pomegranate Recipe
Dec 9, 2010 | 5:40 pm
By
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

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
Servings
Deliver Ingredients

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.

Wild Rice Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Wild Rice Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.