Pistachio Pomegranate Pilaf
Ingredients
- 4 tablespoons salt
- 5 tablespoons extra virgin olive oil
- 10 shallots, sliced, thinly
- 1 12 cups wild rice, rinsed
- 4 cups chicken broth, (homemade or low-sodium storebought) or 4 cups water
- coarse salt
- 1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear
- 1 34 cups water
- 3 tablespoons sherry wine vinegar
- 1 tablespoon toasted sesame oil
- pepper, ground, fresh
- 1 14 cups pomegranate seeds, (about 2 pomegrates)
- 1 cup shelled pistachios, coarsely chopped,
- 1 cup cilantro, chopped, fresh,
- 1 cup flat-leaf parsley, chopped, fresh,
Directions
Heat butter and 1 tablespoons olive oil in a pot over medium heat.Add shallots, and cook stirring frequently, until golden, 12-14 minutes.
Transfer shallots to a bowl.
Add wild rice to pot, and stir for 1 minute.
Add stock and 1/2 teaspoons salt.
Bring to a boil, and stir again.
Cover and reduce heat , and gently simmer until grains burst, about 40 minutes.
Uncover, and cook until liquid has been almost completely abosrbed, about 15 minutes more.
Spread on a baking sheet to prevent rice from overcooking.
,.
Meanwhile in a separate saucepan, heat 1 tablespoons olive oil over medium heat.
Add basmati rice, and stir for 1 minute.
Stir in the water and 1/2 teaspoons salt, and bring to a boil.
Cover, reduce heat, and gently simmer for 10 minutes (do not cover).
Remove from heat, and let stand, covered for 3 minutes.
Spread on baking sheet to prevent rice from overcooking.
Whisk vinegar, sesame oil, remaining 3 tablespoons olive oil, salt and pepper to taste in a large bowl.
Stirring constantly, gradually add wild and basmati rice.
Add shallots, pomegranate seeds, pistachios, and herbs.
Season with salt and pepper.
Serve immediately.
So Delicious!