Wild And Basmati Rice Pomegranate Pilaf – a delicious recipe with rice, basmati rice, shallot, celery, carrot, pecans. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
You will need a pot of boiling salted water, when boiling add the wild rice first, cook for 20 minutes or until tender but still toothsome (wild rice has a lot of texture). Pour into strainer, rinse with cold water and set aside. Add more water to the pot, salt and bring to a boil now add the basmati rice and cook for 15 minutes , test a piece of the rice it should be cooked through but not mushy.. rinse and drain. Mix both types of rice together. Set aside. NOTE: I used 1/2 cup each of the uncooked rice.
2
Add the butter to saute pan, now add the onion, celery, carrot and cook until they start to soften. Add the pecans and continue cooking until it is cooked through, about 15 minutes. Add rice and combine let it cook for approximately 3-5 minutes, add the pomegranate and mint, stir to combine.
357
kcal
Calories
11
g
Fat
60
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup cooked wild rice, 3/4 cup cooked basmati rice, 1 shallot minced, 1 medium size stalk celery minced, and more.
Yes, Wild And Basmati Rice Pomegranate Pilaf falls under the General 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.
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