Pomegranate & Pistachio Wild Rice Pilaf

• Wild Rice Pilaf
• 1 cup Lundberg's Countrywild Rice Blend
• 2 cups chicken broth
• 2 celery stalks, chopped into 1/2 in. pieces
• 1/2 cup pomegranate arils
• 1/2 c. + 2 t. pistachios, shelled and chopped roughly
• 2 green onions, cut on the bias
• 1/4 cup Italian parsley, chopped roughly
• 1/2 teaspoon salt
• Pomegranate Molasses Vinaigrette
• 2 tablespoons lemon juice
• 2 teaspoons pomegranate molasses
• 1 garlic clove, peeled & smashed
• 1/8 teaspoon ground cumin
• 1 pinch red pepper flakes
• 2 tablespoons olive oil

1. Combine the rice, chicken broth and salt in a medium sauce pan. Bring to a boil, cover and reduce heat to low. Cook for 45-50 minutes. When done, spread the rice out on a sheet pan in a single layer and let cool completely.
2. In a large bowl, combine the rice, celery, pomegranate arils, green onion, parsley and pistachios. If you're not serving the pilaf immediately, reserve the pistachios.
3. To make the dressing, whisk together lemon juice, pomegranate molasses, garlic, cumin and red pepper flakes. Pour the dressing over the rice mixture and toss until evenly coated. Serve chilled or at room temperature.

chicken broth, celery stalks, pomegranate arils, green onions, italian parsley, salt, molasses, lemon juice, pomegranate molasses, garlic, ground cumin, red pepper, olive oil

Taken from food52.com/recipes/20009-pomegranate-pistachio-wild-rice-pilaf (may not work)