Inspired by a Middle Eastern freekeh salad we had a few years ago at Cumulus in Melbourne, this pilaf isn't strictly of the wild rice variety. The "Wild" comes from the Lundberg Countrywild rice blend at the heart of the recipe, which is a combo of Wehani, Japonica Black and long grain brown rice. —dailywaffle
Wild Rice Pilaf
Lundberg's Countrywild Rice Blend
celery stalks, chopped into 1/2 in. pieces
1/2 c. + 2 t.
pistachios, shelled and chopped roughly
green onions, cut on the bias
Italian parsley, chopped roughly
Pomegranate Molasses Vinaigrette
garlic clove, peeled & smashed
red pepper flakes
In This Recipe
Combine the rice, chicken broth and salt in a medium sauce pan. Bring to a boil, cover and reduce heat to low. Cook for 45-50 minutes. When done, spread the rice out on a sheet pan in a single layer and let cool completely.
In a large bowl, combine the rice, celery, pomegranate arils, green onion, parsley and pistachios. If you're not serving the pilaf immediately, reserve the pistachios.
To make the dressing, whisk together lemon juice, pomegranate molasses, garlic, cumin and red pepper flakes. Pour the dressing over the rice mixture and toss until evenly coated. Serve chilled or at room temperature.