easy wild rice pilaf recipe with pomegranate

Recipe for Wild Rice Pilaf with Toasted Almonds and Pomegranate

easy wild rice pilaf recipe with pomegranateChef Annette Tomei has done it again, capturing all the flavors of the season in a single, easy dish, this easy rice pilaf.

She explains it like this, “I love wild rice but combining it with brown rice does two things. For one, it adds a variety of texture. And, on the practical side, it’s more economical to blend your wild rice with brown.” Brown rice pilaf simply doesn’t get better than this, all dressed up with wild rice, butter and two of our favorite aphrodisiacs, pomegranate and almonds. 

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easy wild rice pilaf recipe with pomegranate
Wild & Brown Rice Pilaf with Pomegranate and Toasted Almonds
Cuisine: American
Dish Type: Side Dish
Diet and Health: healthy-ish
Seasonal: Christmas, Thanksgiving
Ingredient: brown rice, wild rice
Servings: 6 -8
Created by: Annette Tomei
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 1 cup onion diced fine
  • 1 cup medium-grain brown rice
  • 1 cup wild rice
  • 4 cups water or light stock
  • salt
  • 1 tbsp butter
  • 1/2 cup slivered almonds
  • seeds of 1 pomegranate
  • salt and pepper
  1. Heat butter and oil over medium heat in a large heavy saucepan.
  2. Sweat the onion until translucent.
  3. Add both types of rice, stir to coat the grains. Add the water (or stock) and some salt. Bring to boil.
  4. Reduce heat to low, cover, and simmer until all the water is absorbed and the rice is tender, about 45 minutes. Remove from the heat.
  5. While rice is cooking, melt the butter in a sauté pan. Toast the almonds until golden brown over low heat. Set aside.
  6. To finish, fluff the rice with a fork, stir in the toasted almonds and the pomegranate seeds. Season to taste with salt and pepper.



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