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Author Notes: It's been a long time since I have made this recipe, I used pomegranate in many different recipes both sweet and savory, I served this pilaf with butterflied cornish hens prepared a l'orange. I mix basmati and wild rice in equal parts, boiling each separately, then a quick saute with celery,onion,carrot and pecans adding the pomegranate in the last minute of cooking. I finish it off with either fresh or dried mint. This is also delicious with lamb. —sdebrango
- 3/4 cup cooked wild rice
- 3/4 cup cooked basmati rice
- 1 shallot minced
- 1 medium size stalk celery minced
- 1 medium/small carrot minced
- 1/2 cup pecans chopped
- 1/2 cup pomegranate arils
- 1/4 teaspoon dried mint or 1 tbs fresh mint chopped
- salt and pepper to taste
- 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.
- 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.
- This recipe was entered in the contest for Your Best Pomegranates
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