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“Here is a recipe that is near and dear to my heart!! Anything with Pomegranate in it just has to be good!! I do love the flavor of this dish, not just because of the pomegranate, but the overall flavor, it takes time to make but is well worth the effort -”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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