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Herbed Wild Rice with Pomegranate

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A classic, vibrant wild rice dish infused with fresh herbs and topped with jewel-like pomegranate seeds for a festive, nutritious side.

Ingredients

Scale
  • 1 cup wild rice, rinsed
  • 2 1/2 cups water or low-sodium vegetable broth
  • 2 tablespoons olive oil (or unsalted butter)
  • 1/2 cup pomegranate seeds (arils)
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1/4 cup toasted sliced almonds
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse wild rice under cold water. In a medium saucepan, bring rice and water (or broth) to a boil. Reduce heat to low, cover, and simmer for 45 minutes or until rice is tender and liquid is absorbed.
  2. Remove from heat, fluff rice with a fork, and let cool slightly (about 10 minutes).
  3. Transfer rice to a large bowl. Add olive oil, lemon juice, and zest; toss to combine. Gently fold in pomegranate seeds, parsley, dill, mint, and toasted almonds. Season with salt and pepper. Serve warm or at room temperature.

Notes

For best flavor, use a mix of fresh herbs. Toasting the almonds brings out their nutty depth. Leftovers can be refrigerated and served cold; the flavors meld beautifully overnight.

Nutrition

Find it online: https://www.receipster.com/herbed-wild-rice-pomegranate/

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