Recipes Ingredients Pasta and Grains Rice Recipes Pistachio-Pomegranate Pilaf 3.8 (9) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 20, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Yield: 11 cups Ingredients 4 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 10 shallots, thinly sliced (about 2 ¾ cups) 1 ½ cups wild rice, rinsed 4 cups homemade or low-sodium store-bought chicken stock, or water Coarse salt 1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear 1 ¾ cups water 3 tablespoons sherry vinegar 1 tablespoon toasted-sesame oil Freshly ground pepper, to taste 1 ¾ cups pomegranate seeds(from about 2 pomegranates) 1 cup shelled pistachios, coarsely chopped 1 cup chopped fresh cilantro 1 cup chopped fresh flat-leaf parsley Directions Heat butter and 1 tablespoon olive oil in a pot over medium heat. Add shallots, and cook, stirring frequently, until golden, 12 to 14 minutes. Transfer shallots to a bowl. Add wild rice to pot, and stir for 1 minute. Add stock and 1/2 teaspoon salt. Bring to a boil, and stir again. Cover, reduce heat, and gently simmer until grains burst, about 40 minutes. Uncover, and cook until liquid has been almost completely absorbed, about 15 minutes more. Spread on a baking sheet to prevent rice from overcooking. Meanwhile, in a separate pot, heat 1 tablespoon olive oil over medium heat. Add basmati rice, and stir for 1 minute. Stir in the water and 1/2 teaspoon salt, and bring to a boil. Cover, reduce heat, and gently simmer for 10 minutes (do not uncover). Remove from heat, and let stand, covered, for 3 minutes. Spread on a baking sheet to prevent rice from overcooking. Whisk vinegar, sesame oil, remaining 3 tablespoons olive oil, and salt and pepper to taste in a large bowl. Stirring constantly, gradually add wild and basmati rice. Add shallots, pomegranate seeds, pistachios, and herbs. Season with salt and pepper. Serve immediately. Rate it Print