Pistachio Pomegranate Pilaf

Ingredients

• 4 tablespoons salt
• 5 tablespoons extra-virgin olive oil
• 10 shallots, thinly sliced
• 1 1/2 cups wild rice, rinsed
• 4 cups chicken broth (homemade or low-sodium storebought) or water
• coarse salt
• 1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear
• 1 3/4 cups water
• 3 tablespoons sherry wine vinegar
• 1 tablespoon toasted sesame oil
• fresh ground pepper
• 1 1/4 cups pomegranate seeds (about 2 pomegrates)
• 1 cup shelled pistachios, coarsely chopped
• 1 cup fresh cilantro, chopped
• 1 cup fresh flat-leaf parsley, chopped

Directions

1. 1

   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.

2. 2

   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.,.

3. 3

   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.

4. 4

   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.

5. 5

   Serve immediately.

6. 6

   So Delicious!