Sweet Roasted with Pomegranate
Wild Rice and Almond-Pomegranate Pilaf Stuffing
Wild rice studded with ruby-colored dried pomegranate and sweet almonds makes a festive pilaf or poultry stuffing.
  • 1package (3.5 oz.) Sweet Roasted with Pomegranate Wonderful Almond Accents, coarsely chopped
  • 2tablespoons butter
  • 3/4cup finely chopped yellow onion
  • 1tablespoon chopped fresh thyme leaves, or 1 teaspoon dried
  • 1-1/2teaspoons chopped fresh savory, or 1/2 teaspoon dried
  • 2cans (14 oz. each) reduced sodium chicken broth
  • 1-1/4cups water
  • 1-1/2cups uncooked wild rice
  • 3tablespoons finely chopped Italian flat-leaf parsley
  • Freshly ground black pepper
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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Sweet Roasted with Pomegranate
Sweet Roasted with Pomegranate