Pomegranate Wild Rice Pilaf
I don't need to tell you pomegranates are incredibly healthy and filled with all kinds of amazing vitamins and minerals. One of my favorite things about winter is the abundance of pomegranates at the store. After dinner, Craig and I usually split one while watching TV. I love picking out the sweet and tart seeds and how stained my fingers get. After picking up a few at the store, I decided to use them to perk up some high fiber wild rice. This dish is super simple. Just toss wild rice with pomegranate seeds, chopped pistachios and a bit of red onion and you have a tangy and flavorful side dish that is filled with cholesterol lowering fiber and cancer fighting antioxidants. Tossing the toppings with the hot rice slightly 'cooks' the onion. But if you are not a fan of raw onion you can omit it.
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1 cup of wild rice, dry
3/4 cup pomegranate seeds (approx 1 medium pomegranate)
1/4 cup pistachios, chopped
1/2 cup red onion, finely diced
1 tsp balsamic vinegar
1 tsp extra virgin olive oil
1 tsp black pepper
Step by Step Instructions:
1. Cook rice according to package directions
2. Toss together seeds, pistachios, onion, vinegar, oil and pepper
3. Stir in hot cooked rice
4. Toss thoroughly