Wild Rice Pilaf with Pomegranate Recipe
December 9, 2010
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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.
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