PP Savory Wild Rice with Pomegranate

Chef: Denise Kling-Pelto

Makes: 6-8 servings

Prep Time: 10 min

Cook Time: 45 min – 55

Set Time: 10 min

Total Time: 1 hr 15

INGREDIENTS

• 1 c Wild Rice Blend, (I use Lundberg)

• 1 ¾ c vegetable broth

• ½ sweet onion, diced

• 4 ribs of celery, diced

• 4 oz mini portabellas, sliced

• ½ c pomegranate arils

DIRECTIONS

1. Prepare rice by rinsing and then, place in a pot with your vegetable broth. (Do not add butter as pkg directs, it is not necessary and just adds fat.)

2. Bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 45 min.

3. (I had to add 10 min to the cook time, I don’t like chewy, but rather tender rice)

4. While rice is cooking, clean and dice and slice the onion, celery and mushrooms.

5. Healthy sauté. Using a nonstick pan or any other by heating pan hot enough to have water bead in pan.

6. Add onions, constantly stirring, then the celery and last, the mushrooms. Sauté until all mushroom liquid is absorbed. If the ingredients start sticking, add water or vegetable broth.

7. To remove the arils from pomegranate, cut in half from stem down. Then slice from stem down. Remove the arils. You may want to wear gloves to avoid staining your hands. Also, you should wear an apron. The pomegranate arils are full of juice and can stain clothing.

8. Once rice is cooked , remove from heat (keep covered) and steam for 10 min. Fluff with a fork.

9. Add the healthy sautéed ingredients. Add the arils right before serving.

10. Garnish with a sprig of parsley.

TIPS

1. When choosing a pomegranate, look for dark red color. A dried out stem and firm to the touch.

2. If, when you cut the pomegranate, if you see brownish, soft arils, discard. The plump dark red arils are the only ones you want to use.

Denise is PBNSG's Culinary Curator and a Transitions Instructor, a Food for Life instructor, and received a finished her Certified Holistic Nutrition Consultant degree from the American College of Health Care Sciences. She loves exploring new whole plant-based creations. She and her husband Marty have supported PBNSG and its goals since 2014.