Best Wild Rice With Pomegranate Seeds Recipes

BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS

Barley and Wild Rice Pilaf with Pomegranate Seeds image

This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.

Provided by Food Network

Categories main-dish

Time 1h

Yield 6 servings, 3/4 cup each

Number Of Ingredients 9

Ingredients

2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups reduced-sodium chicken broth or vegetable broth
1/3 cup pine nuts
1 cup pomegranate seeds (1 large fruit; see Tip)
2 teaspoons freshly grated lemon zest
2 tablespoons chopped flat-leaf parsley

Steps:

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

BUTTERNUT SQUASH WILD RICE PILAF WITH POMEGRANATE SEEDS AND WALNUTS

Butternut Squash Wild Rice Pilaf with Pomegranate Seeds and Walnuts image

this elegant butternut squash wild rice with walnuts and pomegranate seeds is the perfect vegetarian main or side dish for thanksgiving or rosh hashana.

Provided by Ksenia Prints

Categories Main Course Salad Side Dish Vegetable side dish

Time 1h45m

Number Of Ingredients 17

Ingredients

1 small butternut squash (peeled and cubed)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil
1 ½ cups wild rice blend
3 cups water
1 bay leaf
4 tablespoons oil
2 purple onions (sliced)
½ cup walnuts (chopped)
2 tablespoon pomegranate molasses (or balsamic vinegar)
¼ cup olive oil
2 tablespoon lemon juice
4 teaspoons honey
Salt and pepper (to taste)
4 mint stems (diced finely)
½ cup pomegranate seeds

Steps:

Preheat oven to 450 F. Cover a baking sheet with parchment paper or a reusable silicone mat.

Nutrition Facts : Calories 522 kcal, Carbohydrate 59 g, Protein 9 g, Fat 30 g, SaturatedFat 3 g, TransFat 1 g, Sodium 404 mg, Fiber 7 g, Sugar 14 g, UnsaturatedFat 26 g, ServingSize 1 serving

WILD RICE PILAF

Wild Rice Pilaf image

Provided by Ina Garten

Categories side-dish

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
Kosher salt
2 cups pure wild rice (10 to 12 ounces)
1/4 cup finely chopped scallions, white and green parts (2 scallions)
1 1/2 teaspoons freshly ground black pepper

Steps:

Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.