This unique (and delicious) wild rice pilaf recipe is perfect for a Thanksgiving side dish. If you love pomegranates, you’ll definitely love this!
I love pomegranates! There’s nothing quite as satisfying as popping those little red gems in your mouth and feeling the burst of fresh, tart-sweet, crisp flavor. See, I really do love pomegranates.
They’re also the perfect fruit for the holiday season – they make a nice change from cranberries, their color is perfection, and most of all: they’re in season! They’re perfect for adding interest to an otherwise standard dish: wild rice pilaf.
In this rice pilaf side dish, we have pomegranate complementing nutty, sweet pistachios in a brown and wild rice pilaf with a delicious honey and lemon dressing. The combination of flavors sound a little ‘nutty’, but it’s really quite delicious.
This would be an excellent holiday side dish (like for Thanksgiving) and it is also easy to throw together and taste great with a quick honey-glazed salmon fillet. You can refrigerate the leftovers and have them the next day as well with leftover turkey!
Pomegranate & Pistachio Wild Rice Pilaf
Ingredients
- 2 packets quick-cook seasoned brown and wild rice
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 4 tbsp chicken stock or water
- 1 medium pomegranate, seeds removed
- ½ cup shelled pistachios
- ¼ cup lemon juice
- 2 tbsp olive oil
- 2 tbsp high quality honey
Instructions
Cook the crushed garlic in the olive oil over medium heat until fragrant. Add the quick cook rice to the pan and stir until fragrant and slightly toasted.
Add the chicken stock to the pan and cover for 3-5 minutes.
While the rice cooks, combine lemon juice, olive oil, and honey (in a separate container) and shake until the dressing is emulsified.
Toss rice with pomegranate and pistachios.
Dress and toss pilaf again.
Serve, eat, and enjoy!
Pomegranate and Pistachio Wild Rice Pilaf
Ingredients
For the Rice
- 1 T olive oil
- 2 packets quick-cook seasoned brown and wild rice
- 2 garlic cloves crushed
- 4 T chicken stock or water
- 1 pomegranate medium, seeds removed
- ½ cup pistachios shelled
Instructions
- Cook the crushed garlic in the olive oil over medium heat until fragrant.
- Add the quick cook rice to the pan and stir until fragrant and slightly toasted.
- Add the chicken stock to the pan and cover for 3-5 minutes.
- While the rice cooks, combine lemon juice, olive oil, and honey (in a separate container) and shake until the dressing is emulsified.
- Toss rice with pomegranate and pistachios.
- Dress and toss pilaf again.
- Serve, eat, and enjoy!
Nutrition
If you like this wild rice pilaf recipe, check out these other potential Thanksgiving side dishes:
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