Name: Wild Rice with Chorizo, Walnuts & Pomegranate
Yield: Serves 4 to 6 as a side dish
Cuisine: Italian
Ingredients: 2 Tbsp tomato paste; 3 cups [720 ml] water; 3 shallots, minced; 1 bay leaf; ½ cup [50 g] walnuts; 3 Tbsp extra-virgin olive oil; 2 cups [320 g] wild rice; 2 Tbsp pomegranate molasses; Freshly ground black pepper; Kosher salt; 5 garlic cloves minced; 3 fresh thyme sprigs; 2 Tbsp extra-virgin olive oil; 6 oz [170 g] Chorizo; ½ cup [120 ml] Chicken Stock; ¼ cup [7 g] roughly chopped fresh flat-leaf parsley; ½ cup [80 g] pomegranate seeds; 1 Tbsp red wine vinegar

Preparation info

Serves
4 to 6
as a side dish

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

This very flavorful rice dish reminds me of Thanksgiving stuffing. I like it with duck confit or seared duck breast, as well as with smaller birds like quail or squab. Try rolling this out with some collard greens and cannellini beans for a little midweek soul food.

Ingredients

Wild Rice

2 cups [320 g] wild rice
3 Tbsp extra-virgin olive oil

Method

To make the wild rice

In a large bowl, cover the rice with cold water and let sit at room temperature for 12 hours, or up to overnight.

In a large soup pot over medium heat, warm the olive oil until hot but not smoking. Add the shallots and garlic, season with salt and pepper, and cook until translucent, about 5 minutes. Stir in the pomegranate mola