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Megans Cookin: Autumn Rice Pilaf

Saturday, October 20, 2007

Autumn Rice Pilaf

I'm not fond of wild rice. In fact, I could do with out it, in my world entirely. I would make the rice following the package directions and serve it. Yuk is the word that came to the dinner table. And I had to agree. We just weren't wild rice fans. Until I came across this recipe. This one had all sorts of good stuff sauteed together and then added to the rice. What a difference that makes. Apples, celery, onions, and a splash of sweetness from the raisins. You could use cranberries instead of raisins for that festive touch. This recipe got its festive touch by adding pomegranate seed. Oh, was it pretty! I think I found my first recipe for the Thanksgiving table.

Autumn Rice Pilaf
Juice from 2 large POM Wonderful
Pomegranates,* or 1/2 cup POM
Wonderful 100% Pomegranate Juice
1/2 cup arils from 1 large POM Wonderful
1 6-oz. package long grain and wild rice mix
1 tablespoon olive or vegetable oil
1 medium apple, cored and chopped
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup raisins or chopped dates
1/2 cup sliced or slivered almonds

1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

2. Prepare fresh pomegranate juice.*

3. Prepare wild rice mix according to package directions.

4. Place oil in a medium skillet and heat until hot. Sauté apples, celery and onions for 3 minutes, or until vegetables are tender.

5. Stir in raisins and almonds; cook 1 minute more. Remove from heat.

6. When rice is done, stir in sautéed mixture, the pomegranate juice and reserved arils.

7. Serve immediately as a rice pilaf, or use mixture to stuff a 5 to 7 pound roasting hen, two 3 1/2-pound roasting chickens, or an 8-pound turkey.

*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Note: Recipe can be doubled.

Suggested Uses: Serve as a rice pilaf or use to stuff poultry.

Nutrients Per Serving (4.3 oz): 194 calories, 5g protein, 35g carbohydrate, 5g total fat (.5g saturated), 0mg cholesterol, 307mg sodium.
HT:Pom Wonderful



Blogger Deborah said...

The colors of this are wonderful!

October 22, 2007 at 11:30 AM  
Anonymous Anonymous said...

Thanks Deborah, Tasty too

October 23, 2007 at 9:17 AM  
Blogger POMprincess said...

Great recipe!!!
Be sure to visit the POM Wonderful website for more recipes using POMegranates.

October 24, 2007 at 2:49 PM  

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