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.