I’m preparing Wild Rice with Pomegranate Seeds for New Year’s Eve, a welcome change after Christmas festivities. After all the holiday indulgence, I’ve decided to keep it simple and health-conscious. No more extravagant parties this time
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Wild rice with pomegranate seeds recipe
Wild Rice with Pomegranate Seeds is a vibrant and nutritious dish that combines the nutty flavor of wild rice with the sweet and tart bursts of pomegranate arils. This dish can be prepared in various ways, often as a pilaf or salad, making it a versatile option for side dishes or main courses.
Pomegranates are said to symbolize abundance and fortune. Call me superstitious, but I could use a bit of luck for the upcoming year.
The dish itself is a breeze to make, but it boasts layers of flavor that make it anything but ordinary. The wild rice brings earthy, slightly sweet notes to the table, creating a perfect harmony with the sweet-tart burst of pomegranate seeds. You can add some spices like cloves, cardamom, or cinnamon to create a warm flavor.
Wild rice with pomegranate seeds pairs excellently with grilled beef, pork tenderloin, and roast chicken or turkey. It also complements vegetarian dishes like stuffed peppers and stuffed butternut squash.
You can also incorporate this combination directly into salads. Adding wild rice and pomegranate seeds to greens like arugula or spinach provides a wonderful texture and flavor contrast.
Here’s how to make the Wild rice with pomegranate seeds to start the New Year!
Wild Rice with Pomegranate Seeds
Nutrition
Ingredients
- 1 cup wild rice
- 2 cups vegetable or chicken broth
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup pomegranate seeds
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Rinse the wild rice under cold water to remove excess starch.
- In a saucepan, bring 2 cups of vegetable or chicken broth to a boil. Add the rinsed wild rice, reduce the heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and has absorbed the liquid.
- While the rice is cooking, heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté until it becomes translucent. Add minced garlic and cook for an additional minute.
- Once the wild rice is cooked, add it to the skillet with the sautéed onion and garlic. Mix well to combine and let it cook together for a few minutes to allow the flavors to meld.
- Gently fold in the pomegranate seeds, providing a burst of freshness and a pop of color to your pilaf.
- Season with salt and pepper to taste. If desired, garnish with fresh parsley for a touch of freshness.
- Transfer the wild rice pilaf to a serving dish and serve it as a delightful side dish to complement your holiday feast.
Notes
- Using chicken broth instead of vegetable broth will add about 10–15 extra calories and a bit more sodium.
- Adding parsley has negligible calories but boosts vitamin K and freshness.
SIMILAR RECIPES:
Variations
Here are some fun and flavorful variations of your Wild Rice Pilaf with Pomegranate Seeds:
- Nutty Wild Rice Pilaf adds ¼ cup toasted pecans, walnuts, or slivered almonds for a crunchy texture and nutty aroma.
- Mushroom & Wild Rice Pilaf sautés 1 cup sliced cremini or shiitake mushrooms with the onion for an earthy, savory depth.
- Citrus Pomegranate Pilaf stirs in 1 tsp orange zest and a splash of orange juice before adding the pomegranate seeds — bright and festive.
- Winter Veggie Pilaf adds finely diced carrots and celery when sautéing onions for extra color and nutrients.
- Butter & Herb Wild Rice Pilaf replaces olive oil with butter and stir in 1 tbsp chopped fresh herbs (thyme, rosemary, or sage) for a rich holiday flavor.
- Garlic Parmesan Wild Rice Pilaf mixes in 2 tbsp grated Parmesan at the end of cooking for a savory, slightly creamy finish.
- Mediterranean Wild Rice Pilaf adds chopped sun-dried tomatoes, baby spinach, and crumbled feta for a tangy, colorful version.