Note: Make sure to rinse the wild rice and quinoa, separately, under water before cooking.
1/2 cup wild rice
1/2 cup quinoa
fine sea salt
2 tablespoons olive oil, plus more for drizzling
1 yellow onion, finely chopped
1/2 cup toasted pecans, coarsely chopped
1/2 cup pomegranate seeds, plus more for garnish
1/4 cup chopped parsley, plus more for garnish
freshly ground black pepper
Bring 3 cups of water to the boil in a medium saucepan. Add wild rice and a large pinch of salt. Cover and reduce to a simmer. Cook until tender, about 30 to 40 minutes. Drain.
In another saucepan, bring 3/4 cup water to the boil. Add quinoa and a large pinch of salt. Cover and reduce to a simmer. Cook until all the water is absorbed, about 12 to 15 minutes. Fluff with a fork.
Warm oil in a large sauté pan set over medium heat. Add onion and sauté until golden brown, about 10 minutes. Off from the heat, add wild rice and quinoa; stir to combine. If too dry, drizzle with additional olive oil. Stir in pecans, pomegranate seeds, and parsley. Season with salt and pepper. Turn out into a serving bowl and garnish with additional pomegranate seeds and parsley. Serve warm or cold.
Yield: 4 to 6 servings.
- Recipe courtesy of Joseph Erdos
by Chef Mark Shoup
by David Latt