Sweet Roasted with Pomegranate
Wild Rice and Almond-Pomegranate Pilaf Stuffing
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Preparation Time: 10 minutes Makes 6-8 servings
Cook time: 1 hour |
Wild rice studded with ruby-colored dried pomegranate and sweet almonds makes a festive pilaf or poultry stuffing.
Ingredients
1 package (3.5 oz.) Sweet Roasted with Pomegranate Wonderful Almond Accents, coarsely chopped 2 tablespoons butter 3/4 cup finely chopped yellow onion 1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried 1-1/2 teaspoons chopped fresh savory, or 1/2 teaspoon dried 2 cans (14 oz. each) reduced sodium chicken broth 1-1/4 cups water 1-1/2 cups uncooked wild rice 3 tablespoons finely chopped Italian flat-leaf parsley Freshly ground black pepper
Preparation
 | Melt butter in a wide covered skillet. Add onion, thyme and savory; cook 2-3 minutes over medium heat until onion is softened. | |
 | Add broth and water (being careful of any steam). Stir in wild rice. Bring to a simmer; cover and simmer over low heat 50-60 minutes until rice is just tender and kernels puff open. Fluff with a fork and simmer uncovered a few minutes to cook off any excess liquid, or drain. | |
 | Stir in Wonderful Almond Accents, parsley, and black pepper to taste. Serve alongside poultry or use as stuffing in a roasted whole bird. | |
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