Wild Rice with Chorizo, Walnuts & Pomegranate

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

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

Europe
Americas
Italy
United States
Side dish
Mediterranean
Thanksgiving
Gluten-free
Venice
California

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