Wild Rice Pilaf with Pistachios and Pomegranates
This vegan and gluten-free Wild Rice Pilaf with Pistachios and Pomegranates is a special occasion side-dish for your holiday feast.
DISCLOSURE: This post is sponsored by the Wonderful Company. I was compensated for my time. All opinions expressed here are my own.
Why We Love This Recipe For Wild Rice Pilaf
I am like a Pavlov’s dogs when it comes to someone saying the words Christmas dinner. I immediately get a huge craving for wild rice. It is a tradition in our family to have it most years, and I just love the texture of it– a little chewy, but perfectly tender. My mom is usually the one to suggest that we have it, but believe me, if she didn’t I surely would, because it is so good!
Wild rice is also the perfect grain to add to salads, and you can eat it either cold or warm. The tenderness of the rice pairs perfectly with the little flavor-bursts of juice you get when you bite into the fresh pomegranate seeds. The parley really brightens up the dish, and the pistachios add that crunch that we all love.
Although I do love this holiday rice pilaf mostly on Christmas, you can really make it any day of the year, and it’ll taste just as good. I love to make myself a big bowl and eat it just as is, or serve it alongside some source of protein such as turkey, chicken, or beef.
I finished off the pilaf with a final drizzle of extra-virgin olive oil. The fruitiness of the oil, the orange zest really set off the sweet tartness of the pomegranate and the nutty wild rice. I can’t wait for you to try it too so you can understand why I love it so much!
Ingredients for This Pomegranate Wild Rice Salad Recipe
Wild Rice
Did you know that wild rice is native to North America, and only a distant cousin of the starchier white and brown rice we commonly eat? It’s tender, hardy, and the perfect salad-grain to keep you full and balance out other flavors.
Pomegranate Arils & Juice
I also amped up the holiday vibe (and nutrition) to the Wild Rice Pilaf by adding in Pomegranate Arils.
I used Pomegranate Juice to moisten the mixture.
Wonderful No Shells Pistachios
To add crunch and a festive green element, I added in chopped pistachios. I used the Wonderful No Shells Pistachios, because again… so easy! Just chop and add them in. Not to sound like a broken record here folks, but the pistachios are also a nutritional powerhouse! Pistachios offer a trio of plant protein, fiber and better-for-you unsaturated fats which may keep you feeling full.
Other Ingredients
- 6 tablespoons extra-virgin olive oil, divided
- 1 small sweet onion, finely diced
- 1 cup finely diced celery hearts
- 1 tablespoon finely chopped garlic
- 1 teaspoon salt
- 2 teaspoons orange zest
- ¼ cup chopped parsley
Step By Step Instructions For This Recipe
First I have a culinary note. Though I am calling this a “pilaf”, I understand that the method here is not completely traditional. Here’s why: traditional rice pilaf is made by sautéing the vegetables and the rice in fat or oil then adding the liquid and cooking together. This step ensures that the rice will not stick together as much because each grain is coated in oil. This step is unnecessary for wild rice because it doesn’t have enough starch to clump. I also wanted to control how tender the rice became; so cooking it in a pot with plenty of boiling water (almost the way you would for pasta) ensures that it becomes tender, but not mushy. Once that liquid is completely drained away it’s added to the sautéed vegetables.
When cooking the wild rice, look for the grains to split, and taste often. Don’t wait for the grains to curl, because the rice will be overcooked and watery.
Step 1: Cook Rice
Place rice in a small saucepan and cover generously with water. Bring water to a simmer over high heat. Reduce heat slightly to maintain a simmer, and cook until the rice is tender and just starts to burst open, 27–35 minutes. Drain well in a fine-mesh sieve.
Step 2: Sauté Onion, Celery and Garlic
When rice has about 15 minutes left of cook time, heat 3 tablespoons oil in a large heavy skillet over medium-high heat. Add the onion, celery, garlic and salt, and cook, stirring often until the onion is softened and starting to brown, 6–8 minutes.
Step 3: Combine Rice and Vegetables
To the skillet with onion, celery and garlic, add the hot rice, pomegranate juice and orange zest, stirring until the rice and vegetables are combined, and the juice is simmering. Remove from the heat and stir in pomegranate arils, parsley, pistachios and the remaining 3 tablespoons olive oil. Serve warm.
FAQs and Expert Tips For Pomegranate Wild Rice Salad
Yes! POM Wonderful juice is 100% pomegranate juice, and the pomegranate arils come straight from the fruit.
Wild rice isn’t like regular rice, but is more often compared to a species of grass, believe if or not! It’s a great nutritious and delicious alternative to white rice, and even has about 30% fewer calories than brown rice.
Pomegranate can help regulate blood circulation, is good for the heart, your skin, and can potentially aid in weight loss.
Leftover cooked rice can be stored in an airtight container in the fridge for 4–6 days.
Additional Healthy Recipes To Try
- This Roasted Eggplant Salad is filled with good-for-you ingredients such as chickpeas.
- Panzanella Salad is a classic and I highly recommend trying it if you’ve never had it.
- Here is another Wild Rice Salad you have to try!
- I love rice pilaf in any form, so here is a Vegetarian Thanksgiving Pilaf with Pumpkin and Quinoa recipe.
- This Chicken and Wild Rice Soup is perfect for those cold winter months.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
PrintWild Rice Pilaf with Pistachios and Pomegranates
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This vegan and gluten-free Wild Rice Pilaf with Pistachios and Pomegranates is a special occasion side-dish for your holiday feast.
Ingredients
- 1 1/2 cup wild rice
- 6 tablespoons extra-virgin olive oil, divided
- 1 small sweet onion, finely diced
- 1 cup finely diced celery hearts
- 1 tablespoon finely chopped garlic
- 1 teaspoon salt
- 1/2 cup POM Wonderful 100% Pomegranate Juice
- 2 teaspoons orange zest
- 1 cup POM Wonderful POM POMS Fresh Pomegranate Arils
- 1/4 cup chopped parsley
- 1/4 cup Wonderful No Shells Pistachios, chopped
Instructions
- Place rice in a small saucepan. Cover generously with water. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook until the rice is tender and just starts to burst open, 27 to 35 minutes. Drain well.
- When rice has about 15 minutes left, heat 3 tablespoons oil in a large heavy skillet over medium-high heat. Add onion, celery, garlic and salt and cook, stirring often until the onion is softened, and starting to brown, 6 to 8 minutes.
- Add hot rice, pomegranate juice and orange zest and stir until the rice and vegetables are mixed and the juice is simmering. Remove from the heat and stir in pomegranate arils, parsley, pistachios and the remaining 3 tablespoons olive oil. Serve warm.
Notes
Leftover Rice:
Leftover cooked rice can be stored in an airtight container in the fridge for 4–6 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 240
- Sugar: 5 g
- Sodium: 313 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 29
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
This looks so beautiful and delicious! Being based in Minnesota, I love using wild rice, so I can’t wait to try this!
What an exciting way to use pomegranates!!! Will totally have to try this out. Merry Christmas!
CK
Oh wow, I’ve actually hardly ever cooked with wild rice! This dish looks so stunning and I imagine the textures would be amazing -plus the pomegranate makes it so festive. Hope you had a lovely Christmas!
Planning to make this tomorrow, subbing tart cherry juice and dried cherries (to avoid a trip to the store). I thoroughly rinse wild rice, especially the uncultivated rice, before cooking. Thanks for sharing this easy, healthy recipe!
This recipe sounds wonderful. I have rarely used wild rice, but when I did recently I enjoyed it greatly, and would like to make it a more regular part of my menus. I did know that wild rice and regular rice aren’t directly related. The closest they come is that they are both grasses (as are most grains). My husband and I have no holiday table traditions, because where we are from year to year changes (we’ve been married for 9.5 years). I’ve never been big on any holiday anyway. That said, this pilaf would make any holiday table festive.
This recipe is brilliant! I’ve cooked savory grains and rices in broth or ACV, but never thought to use something sweet. Pomegranate juice has such depth, I’m sure this dish is every bit as delicious as it looks. Cheers!
yes, exactly the juice adds a sweet tart balance that really works with the earthy grains. Thanks so much Elizabeth. Hope you had a great holiday season. Cheers!
OMG I Love this! so festive and fun, I’m always looking for ways to use pomegranate seeds!
Thank you Kelli. I hope you had a great holiday and happy New Year to you!
I made wild rice for the first time recently and it was so good! This dish sounds amazing and now I’m craving wild rice. 😉
I’m so glad you like it Sara. Have a great day!
Love wild rice and I am always looking out for different recipe.. this looks so beautiful and delicious at the same time.. can’t wait to try this❤️
Thanks so much!
What a beautiful side dish for the holiday table! Love these flavors and textures!
Thanks so much Jessica. Glad you popped over today. Hope you’re well.
Wow this really sounds nice … at the moment im out of wild rice … but i shall get some soon and surely make some soon
Thanks for such a lovely recipe.
So glad to hear it Helene! Have a great week and enjoy this recipe.
I love wild rice salads–they always feel extra-fancy to me! The pomegranate addition is a lovely touch.
They seem so fancy to me too! Ha ha. Pavlov’s dogs… 😉
I love pomegranates, but I’ve never added them to wild rice before, and I’ve never cooked with pomegranate juice. What a good idea. This looks delicious!
I think you’ll like the tartness the juice brings to this savory dish Tracy. Thanks for coming by and have a great week.
This looks so extravagant and yummy! I LOVE pomegranates, I need to try this out! 🙂
It really is a special occasion kind of dish! I’m glad you agree.
That looks so good with lots of flavours and goodness!
Thanks Angie! I appreciate it.