Here, ruby-red pomegranate seeds make a stunning garnish. You can use cilantro in this pilaf, but parsley can be substituted if other dishes on the menu already have cilantro in them.
Make Ahead: 1 day in advance; to reheat, microwave on high for 4 to 5 minutes.
- 8 to 12 ounces wild rice
- 4 cups quick-cooking couscous
- 1 quart low-sodium chicken stock
- 1 stick (4 ounces) unsalted butter (or olive oil)
- 1 cup dried cherries
- 1 cup dried unsulphured unsweetened apricots, cut into 1/4-inch slivers
- 1 teaspoon salt
- 1/2 teaspoon Freshly ground black pepper
- 1 tablespoon Madras curry powder
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 cup toasted pine nuts (may substitute pecans, almonds or hazelnuts)
- 1/2 cup chopped scallions, both white and light-green parts
- 1/2 cup chopped flat-leaf parsley
- Pomegranate seeds, for garnish (optional)
Cook the wild rice according to the package directions, then drain and rinse with cold water. Set aside.
Place the couscous in a large bowl and set aside.
In a saucepan over medium-high heat, combine the stock, butter or olive oil, dried cherries and apricots, salt, pepper and spices and bring them to a rolling boil, then remove from the heat. Pour the mixture over the couscous, stir to combine and cover the couscous tightly with plastic wrap. After 10 minutes, remove the plastic wrap and fluff the couscous with a fork. Add the wild rice, the pine nuts, scallions and parsley. Top with pomegranate seeds, if desired.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Belle Elving.
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