Wild Rice with Chorizo, Walnuts and Pomegranate (GF)

Wild Rice with Chorizo, Walnuts and Pomegranate (GF)

(4-6 servings)

Ingredients:

2 cups Wild Rice

5 tbsp. Olive oil, divided

3 shallots, minced

5 cloves Fresh Garlic, minced

Salt and Pepper to taste

2 tbsp. Pomegranate molasses

2 tbsp. Tomato Paste

3 sprigs Fresh Thyme

1 Bay Leaf

3 cups Water

½ cup Walnuts

6 oz. Chorizo

½ cup Chicken Broth

¼ cup Fresh Parsley, chopped

½ cup Pomegranate Seeds

1 tbsp. Red Wine Vinegar

Directions:

Place rice in a pot and cover with water and cover.  Let soak at least 12 hours to overnight.  In another large pot over medium heat, warm 3 tbsp. oil until hot but not smoking.  Add shallots an garlic, season with salt and pepper, and cook until translucent, about 5 minutes.  Stir in molasses and tomato paste.  Drain rice and add to the pot along with thee thyme and bay leaf.  Cook until rice smells toasty, about 2 minutes.  Pour in 3 cups of water and bring to a boil.  Season with more salt.  Lower temperature and simmer, uncovered, until liquid is almost gone, about 40 minutes.  Remove from heat, cover and allow rice to steam for 15 minutes.  Remove bay leaf and fluff rice with a spoon.  In a frying pan over medium heat, toast walnuts until fragrant, about 3-5 minutes.  Let cool.  In the same frying pan, add remaining oil and warm until hot but not smoking.  Add chorizo and cook without stirring for 2-3 minutes.  Now break up sausage with a spoon into nail size pieces until sausage is cooked but still a little pink.  Add to rice mixture and then add broth.  Return pot to high heat, cooking until broth has almost evaporated.  Check seasoning and adjust if needed.  Transfer to a serving dish and garnish with parsley, walnuts and pomegranate seeds.  Spike dish with vinegar and serve warm.

Note:               You can substitute toasted pecans or almonds for the walnuts if desired.

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