Name: Pistachio-Pomegranate Pilaf
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear; 12 servings coarse salt; 237 milliliters chopped fresh cilantro; 237 milliliters chopped fresh flat-leaf parsley; 946 milliliters homemade or low-sodium store-bought chicken stock, or water; 5 Tbsps extra-virgin olive oil; 12 servings freshly ground pepper, to taste; 237 milliliters shelled pistachios, coarsely chopped; 414 milliliters pomegranate seeds(from about 2 pomegranates); 1 Tbsp toasted-sesame oil; 651 milliliters 10 shallots, thinly sliced (about; 3 Tbsps sherry vinegar; 4 Tbsps unsalted butter; 414 milliliters water; 355 milliliters wild rice, rinsed

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Pistachio-Pomegranate Pilaf

Need A mixture of pepper, shallots, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.