Pistachio Pomegranate Pilaf

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 4 tablespoons salt
• 5 tablespoons extra virgin olive oil
• 10 shallots, thinly sliced
• 1 1/2 cups wild rice, rinsed
• 4 cups chicken broth (homemade or low-sodium storebought) or 4 cups water
• coarse salt
• 1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear
• 1 3/4 cups water
• 3 tablespoons sherry wine vinegar
• 1 tablespoon toasted sesame oil
• fresh ground pepper
• 1 1/4 cups pomegranate seeds (about 2 pomegrates)
• 1 cup shelled pistachios, coarsely chopped
• 1 cup fresh cilantro, chopped
• 1 cup fresh flat-leaf parsley, chopped

Recipe

• 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!