Pom Autumn Rice Pilaf

1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2. Prepare fresh pomegranate juice.*
3. Prepare wild rice mix according to package directions.
4. Place oil in a medium skillet and heat until hot. Saut apples, celery and onions for 3 minutes, or until vegetables are tender.
5. Stir in raisins and almonds; cook 1 minute more. Remove from heat.
6. When rice is done, stir in sauted mixture, the pomegranate juice and reserved arils.
7. Serve immediately as a rice pilaf, or use mixture to stuff a 5 to 7 pound roasting hen, two 3 1/2-pound roasting chickens, or an 8-pound turkey.
*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Note: Recipe can be doubled.
Suggested Uses: Serve as a rice pilaf or use to stuff poultry.
Nutrients Per Serving (4.3 oz): 194 calories, 5g protein, 35g carbohydrate, 5g total fat (.5g saturated), 0mg cholesterol, 307mg sodium.