Pistachio Pomegranate Pilaf

Submitted by Chef mariajane

"Here is a recipe that is near and dear to my heart!! Anything with Pomegranate in it just has to be good!! I do love the flavor of this dish, not just because of the pomegranate, but the overall flavor, it takes time to make but is well worth the effort -"

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 6

ingredients

• 59.16 ml salt
• 73.94 ml extra virgin olive oil
• 10 shallots, thinly sliced
• 354.88 ml wild rice, rinsed
• 946.36 ml chicken broth (homemade or low-sodium storebought) or 946.36 ml water
• coarse salt
• 236.59 ml basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear
• 414.03 ml water
• 44.37 ml sherry wine vinegar
• 14.79 ml toasted sesame oil
• fresh ground pepper
• 295.73 ml pomegranate seeds (about 2 pomegrates)
• 236.59 ml shelled pistachios, coarsely chopped
• 236.59 ml fresh cilantro, chopped
• 236.59 ml fresh flat-leaf parsley, chopped

directions

1. Heat butter and 1 tablespoons olive oil in a pot over medium heat. Add shallots, and cook stirring frequently, until golden, 12-14 minutes. Transfer shallots to a bowl.
2. Add wild rice to pot, and stir for 1 minute. Add stock and 1/2 teaspoons salt. Bring to a boil, and stir again. Cover and reduce heat , and gently simmer until grains burst, about 40 minutes. Uncover, and cook until liquid has been almost completely abosrbed, about 15 minutes more. Spread on a baking sheet to prevent rice from overcooking.,.
3. Meanwhile in a separate saucepan, heat 1 tablespoons olive oil over medium heat. Add basmati rice, and stir for 1 minute. Stir in the water and 1/2 teaspoons salt, and bring to a boil. Cover, reduce heat, and gently simmer for 10 minutes (do not cover). Remove from heat, and let stand, covered for 3 minutes. Spread on baking sheet to prevent rice from overcooking.
4. Whisk vinegar, sesame oil, remaining 3 tablespoons olive oil, salt and pepper to taste in a large bowl. Stirring constantly, gradually add wild and basmati rice. Add shallots, pomegranate seeds, pistachios, and herbs. Season with salt and pepper.
5. Serve immediately.
6. So Delicious!