3 ratings

Wild Rice Pilaf with Pomegranate Recipe


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.


  • 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.