Are you thinking about Thanksgiving? As a dietitian and foodie I think about food all the time. Yep, you guessed it…I’m planning out my menu. I am crazy-in-love this holiday because I always have a captive audience to test my new recipes. At our home, you’ll see somewhat traditional fare but lots of new dishes too. As you can see below I’m obsessed with color.
Like this Wild Rice and Almond-Pomegranate Pilaf. AKA Stuffing. Oh my gosh! Seriously! Doesn’t this picture just say it all?
I adapted this from a recipe on the Almonds Accents website. In fact, I was going to just use Almond Accents with Dried Pomegranates but after two different store trips, I couldn’t find them. Never mind. The fresh pomegranate steals the show. Trust me. And my love affair with wild rice deserves a healthy mention too. Wild rice is a whole grain and gluten-free for those who care. Rich in nutrients and flavor.
But what? You never bought a fresh pomegranate? I hear that a lot.
Its easy to remove the pomegranate seeds. Just hold a fresh pomegranate under water in a large bowl. Gently break it apart and let the kernels fall to the bottom. The white spongy stuff will float to the top. Drain the water and remove your seeds.
Now on to the roasted vegetables, fresh cranberry salad, garlic mashed potatoes and …. what for dessert? Have any ideas?
- 1 tablespoon olive oil
- 3/4 cup chopped onion
- 1 tablespoon fresh or 1 teaspoon dried thyme
- 1/2 teaspoon dried savory
- 1 1/2 cups wild rice (or an 8 oz package)
- 2 (14 oz)cans chicken broth
- 3/4 cup sliced almonds, roasted (I used the Honey Roasted Almond Accents)
- 1/4 cup fresh parsley, chopped
- 1 1/2 cups fresh pomegranate kernels (one large one)
- Salt and pepper to taste
- Heat olive oil in a medium skillet. Add chopped onion and saute until translucent.
- Mix in the thyme and savory.
- Add the rice and chicken broth. Bring to a simmer, cover and cook about an hour until the liquid is absorbed and the wild rice looks puffy.
- Add salt and pepper to taste
- Right before serving, stir in almonds, fresh parsley and pomegranate seeds. Save a few almonds and pomegranate seeds for sprinkling the top. For color!