Tuesday, November 17, 2009

Christine's Recipe For Brown Rice Medley Pilaf With Apples, Walnuts and Pomegranate Seeds

I love the Brown Rice Medley from Trader Joes; a combination of parboiled long grain brown rice, black barley and daikon radish seeds that give a nice pop when cooked.

Inspired by the shallots and apples at our local farmers market, I'd already made this pilaf several weeks ago and thought it pretty darned tasty. Then I received a gift from my friend Erika and took it a step further, adding walnuts and sweetly tart pomegranate seeds, not only imparting greater depth of flavor but also kicking up the nutrition factor - pomegranates being very high in antioxidants and walnuts giving up a walloping dose of Omega-3 fatty acids.

(Serving suggestion)

Because I avoid eating wheat, I won't be having traditional bread stuffing this Thanksgiving. But I won't feel at all deprived because this delicious, easy-to-make pilaf will be on the table.

Brown Rice Medley Pilaf with Apples, Walnuts & Pomegranate Seeds
Christine's original recipe

1 and 1/4 cups Brown Rice Medley, or your favorite rice
2 and 1/2 cups chicken stock, organic if store bought but your own home made is best
1 medium sweet onion, finely chopped
2 tart green apples such as Granny Smith, cored, seeded and chopped into 1/2-inch pieces
1 stalk celery, cut in half or quarters lengthwise and cut crosswise into 1/4-inch pieces
2 teaspoons fresh thyme, finely chopped
olive oil and butter for the pan
kosher salt and freshly ground black peppercorns
2/3 cup walnut pieces
1/2 cup pomegranate seeds
Cook the rice in the chicken stock in a rice cooker until done according to the manufacturers directions. The rice will be somewhat moist. Keep warm.
Sauté the onions in about 1 teaspoon each olive oil and unsalted butter until they are golden and soft. Add the apple, celery, and chopped thyme and sauté until they are softly cooked, adding more olive oil and butter if needed to prevent sticking.
Toss the sauté mixture with the rice then season with kosher salt and black pepper to taste. Add the walnuts and pomegranate seeds. Toss until blended.
May be made a day or two ahead, refrigerated.
Reheat, covered, in a 300-degree oven for 30 minutes to serve.

Cook's Notes:
Fresh chopped herbs like sage, marjoram, parsley or celery leaves can be added to the onions, apples and celery as they are sautéing.
Trader Joes did not ask for my endorsement of their product (I just like it) nor have they offered me any promotional renumeration.

Copyright © 2005-2009, Christine Cooks. All rights reserved


  1. Looks delicious and I like the way you serve it. Pomegranate Seeds are great in such dishes.

  2. Wow! What an interesting blend of ingredients!


  3. Looks very nice in the acorn squash.

  4. What a georgous & tastyb looking dish!! I so love brown rice & all of those yummie combined flavours!!

    It screams: delicious! One of these days, I will post your package!! I will émail you when I posted it!

  5. That does look gorgeous, and it will appeal to the many vegetarians who eat at our table during the holidays. Pomegranate seeds are such a treat; I love to add them to spinach salads, too.

  6. Thank you Tobias, Paz, Simona, Sophie, and Lydia for your generous comments. I do appreciate you!


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