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closeup of brown rice pilaf in a white bowl with black trim

Wild & Brown Rice Pilaf with Pomegranate and Toasted Almonds

This rice pilaf recipe combines the flavors of brown and wild rices with the sweetness of pomegranate and the crunch of toasted almond.

Course Main Course
Cuisine American
Dish Type Side Dish
Diet and Health healthy-ish
Seasonal Christmas, Thanksgiving
Ingredient brown rice, wild rice
Prep Time 10 minutes
Cook Time 55 minutes
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.