Pistachio Pomegranate Pilaf Recipe

Name: Pistachio Pomegranate Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons salt; 5 tablespoons extra virgin olive oil; 10 shallots, thinly sliced; 1 ½ cups wild rice, rinsed; 4 cups chicken broth (homemade or low-sodium storebought) or 4 cups water; coarse salt; 1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear; 1 ¾ cups water; 3 tablespoons sherry wine vinegar; 1 tablespoon toasted sesame oil; fresh ground pepper; 1 ¼ cups pomegranate seeds (about 2 pomegrates); 1 cup shelled pistachios, coarsely chopped; 1 cup fresh cilantro, chopped; 1 cup fresh flat-leaf parsley, chopped

Servings: persons

4 tablespoons salt
5 tablespoons extra virgin olive oil
10 shallots, thinly sliced
1 ½ cups wild rice, rinsed
4 cups chicken broth (homemade or low-sodium storebought) or 4 cups water
coarse salt
1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear
1 ¾ cups water
3 tablespoons sherry wine vinegar
1 tablespoon toasted sesame oil
fresh ground pepper
1 ¼ cups pomegranate seeds (about 2 pomegrates)
1 cup shelled pistachios, coarsely chopped
1 cup fresh cilantro, chopped
1 cup fresh flat-leaf parsley, chopped

1
Heat butter and 1 tablespoons olive oil in a pot over medium heat.
2
Add shallots, and cook stirring frequently, until golden, 12-14 minutes.
3
Transfer shallots to a bowl.
4
Add wild rice to pot, and stir for 1 minute.
5
Add stock and 1/2 teaspoons salt.
6
Bring to a boil, and stir again.
7
Cover and reduce heat , and gently simmer until grains burst, about 40 minutes.
8
Uncover, and cook until liquid has been almost completely abosrbed, about 15 minutes more.
9
Spread on a baking sheet to prevent rice from overcooking.,.
10
Meanwhile in a separate saucepan, heat 1 tablespoons olive oil over medium heat.
11
Add basmati rice, and stir for 1 minute.
12
Stir in the water and 1/2 teaspoons salt, and bring to a boil.
13
Cover, reduce heat, and gently simmer for 10 minutes (do not cover).
14
Remove from heat, and let stand, covered for 3 minutes.
15
Spread on baking sheet to prevent rice from overcooking.
16
Whisk vinegar, sesame oil, remaining 3 tablespoons olive oil, salt and pepper to taste in a large bowl.
17
Stirring constantly, gradually add wild and basmati rice.
18
Add shallots, pomegranate seeds, pistachios, and herbs.
19
Season with salt and pepper.
20
Serve immediately.
21
So Delicious!

1049

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons salt, 5 tablespoons extra virgin olive oil, 10 shallots, thinly sliced, 1 ½ cups wild rice, rinsed, and more.

Yes, Pistachio Pomegranate Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pistachio Pomegranate Pilaf

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