Wild Rice With Pomegranate Seeds Recipes
BUTTERNUT SQUASH WILD RICE PILAF WITH POMEGRANATE SEEDS AND WALNUTS
this elegant butternut squash wild rice with walnuts and pomegranate seeds is the perfect vegetarian main or side dish for thanksgiving or rosh hashana.
Provided by Ksenia Prints
Categories Main Course Salad Side Dish Vegetable side dish
Time 1h45m
Number Of Ingredients 17
Steps:
- Preheat oven to 450 F. Cover a baking sheet with parchment paper or a reusable silicone mat.
Nutrition Facts : Calories 522 kcal, Carbohydrate 59 g, Protein 9 g, Fat 30 g, SaturatedFat 3 g, TransFat 1 g, Sodium 404 mg, Fiber 7 g, Sugar 14 g, UnsaturatedFat 26 g, ServingSize 1 serving
BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS
This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
- Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
- Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.
WILD RICE WITH POMEGRANATE SEEDS
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 each chopped celery stalk and onion in 2 tablespoons butter in a saucepan over medium heat, 5 minutes. Add 1 1/4 cups wild rice blend, 1 1/2 cups chicken broth, 3/4 cup apple cider, 1 teaspoon kosher salt, a few grinds of pepper and 2 bay leaves. Simmer, covered, until tender, 40 to 45 minutes; let sit 5 minutes. Drain any liquid. Stir in 2 sliced scallions and 1/4 cup pomegranate seeds.
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POMEGRANATE WILD RICE PILAF RECIPE - G-FREE FOODIE
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- Prepare wild rice mix according to package directions. Place oil in a medium skillet and heat until hot. Sauté apples, celery and onions for 3 minutes, or until vegetables are tender. Stir in raisins and almonds; cook 1 minute more. Remove from heat.
- When rice is done, stir in sautéed mixture and the pomegranate juice over low heat for 2-3 minutes. Remove from heat and add pomegranate seeds.
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- In a large saucepan, melt the butter over medium heat. Cook onion and celery in butter 5 minutes. Add wild rice blend; cook and stir 1 minute.
- Stir in chicken broth, apple cider, salt, pepper, and bay leaves. Heat to boiling; reduce heat. Cover; simmer 45 to 50 minutes or until rice is tender. Let sit 5 minutes. Drain any liquid if needed. Remove bay leaves. Stir in sliced scallions and pomegranate seeds.
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