Studded with pomegranate and pistachio, this rice salad is inspired by Persian jeweled rice dishes but incorporates wild rice for an autumnal, North American twist. The sweet-tart pomegranate provides little bursts of color and juice, which complement the chewy, earthy wild rice and lemony dressing. Appropriate for the Thanksgiving table or any seasonal meal, the dish is both gluten-free and vegetarian. It also makes a terrific stuffing for roasted acorn or other winter squash.
Pomegrante and Pistachio Wild Rice Salad
For the dressing:
2 tablespoons finely chopped shallots
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon honey or other liquid sweetener
1/2 teaspoon grated fresh ginger
1/2 teaspoon ground coriander
Freshly ground black pepper
2 tablespoons extra virgin olive oil
For the salad:
1 1/2 cups wild rice, cooked with 1 teaspoon salt and cooled (see Recipe Notes)
1 cup pomegranate arils (from about 1 large pomegranate)
1 cup pistachios, coarsely chopped
1/2 cup coarsely chopped flat-leaf parsley
To make the dressing:
In a small bowl combine the shallots, lemon zest, lemon juice, honey, ginger, coriander, 1/2 teaspoon salt, and a good crack of black pepper. Whisk in the olive oil and set aside.
To make the salad:
In a large bowl combine the wild rice, pomegranate arils, pistachios, and parsley. Add the dressing and toss to combine. Taste and season with additional salt and pepper, if desired.
Serve immediately or refrigerate for up to 3 days. (If refrigerating, add pistachios just before serving.)
• Different kinds of wild rice will cook differently, so for best results follow package directions, or use the following method: Bring 3 1/2 cups of water to a boil. Add 1 teaspoon salt and 1 1/2 cups wild rice. Reduce heat and simmer, covered, for 45 minutes. Remove from heat and let stand, covered, for 10 minutes. Drain any excess liquid. Yield: About 6 cups.
Would you like to pick your own pomegranates? Check out our guide to u-pick pomegranate farms here.
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