Wild And Basmati Rice Pomegranate Pilaf

• 3/4 cup cooked wild rice
• 3/4 cup cooked basmati rice
• 1 shallot minced
• 1 medium size stalk celery minced
• 1 medium/small carrot minced
• 1/2 cup pecans chopped
• 1/2 cup pomegranate arils
• 1/4 teaspoon dried mint or 1 tbs fresh mint chopped
• salt and pepper to taste

1. You will need a pot of boiling salted water, when boiling add the wild rice first, cook for 20 minutes or until tender but still toothsome (wild rice has a lot of texture). Pour into strainer, rinse with cold water and set aside. Add more water to the pot, salt and bring to a boil now add the basmati rice and cook for 15 minutes , test a piece of the rice it should be cooked through but not mushy.. rinse and drain. Mix both types of rice together. Set aside. NOTE: I used 1/2 cup each of the uncooked rice.
2. Add the butter to saute pan, now add the onion, celery, carrot and cook until they start to soften. Add the pecans and continue cooking until it is cooked through, about 15 minutes. Add rice and combine let it cook for approximately 3-5 minutes, add the pomegranate and mint, stir to combine.

rice, basmati rice, shallot, celery, carrot, pecans, pomegranate arils, mint, salt

Taken from food52.com/recipes/19885-wild-and-basmati-rice-pomegranate-pilaf (may not work)