Wild rice with pomegranate
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This pilaf combines the rich, savory flavor of wild rice with the sweet and sour juiciness of pomegranate seeds. The wild rice mixture is simmered in chicken broth with celery and onion sautéed in butter, absorbing the wonderful flavors. Garnish with chopped green onions and pomegranate before serving. It makes an elegant, delicious side dish perfect for any holiday table.
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Recipe:
In a saucepan over medium heat, saute 1 chopped celery stalk and 1 chopped onion in 2 tablespoons butter for 5 minutes. Add 1 1/4 cups wild rice mixture, 1 1/2 cups chicken broth, 3/4 cup apple cider, 1 teaspoon coarse salt, a few freshly ground black pepper, and 2 bay leaves. Simmer, covered, until tender, 40 to 45 minutes; let stand 5 minutes. Drain any remaining liquid. Stir in 2 chopped green onions and 1/4 cup pomegranate seeds.
Recipes with similar ingredients: butter, celery, onions, brown rice, wild rice, bouillon, apple cider, bay leaf, green onions, pomegranate
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