Sheet Pan

Pomegranate & Pistachio Wild Rice Pilaf

December  4, 2012
0 Ratings
  • Serves 4-6
Author Notes

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

What You'll Need
  • Wild Rice Pilaf
  • 1 cup Lundberg's Countrywild Rice Blend
  • 2 cups chicken broth
  • 2 celery stalks, chopped into 1/2 in. pieces
  • 1/2 cup pomegranate arils
  • 1/2 c. + 2 t. pistachios, shelled and chopped roughly
  • 2 green onions, cut on the bias
  • 1/4 cup Italian parsley, chopped roughly
  • 1/2 teaspoon salt
  • Pomegranate Molasses Vinaigrette
  • 2 tablespoons lemon juice
  • 2 teaspoons pomegranate molasses
  • 1 garlic clove, peeled & smashed
  • 1/8 teaspoon ground cumin
  • 1 pinch red pepper flakes
  • 2 tablespoons olive oil
  1. 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.
  2. 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.
  3. 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.
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