- 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
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.