Ingredients
- 1 cup uncooked wild rice (yields about 2.5 cups cooked)
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 4 cloves garlic, chopped
- ¼ teaspoon salt
- ½ cup pomegranate arils
- ½ cup pecans, toasted
- Fresh thyme, snipped
Instructions
- Cook wild rice: Rinse under cold water. Bring 3–4 cups of water (or broth) to a boil per 1 cup of rice. Add rice, reduce to a simmer, cover, and cook 45–50 minutes until tender and grains split. Drain excess water and fluff with a fork.
- Toast pecans: Preheat oven to 375°F (190°C) and toast pecans for 5 minutes.
- Cook vegetables: In a large skillet, sauté onions and garlic in olive oil over medium heat for 5 minutes.
- Assemble: Add cooked rice and salt to skillet, stirring until heated through. Stir in toasted pecans, then top with pomegranate arils and fresh thyme. Season with extra salt and pepper if desired.
Notes
- Substitute vegetable broth for water to add more flavor to the rice.
- Make ahead and reheat gently before serving for holiday meals.
- Walnuts or almonds can be used instead of pecans.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 297
- Sugar: 5g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
