Pecan Free Pomegranate & Mint Wild Rice Pilaf with Salmon and Spinach
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Learn more →Ingredients
4 servings
For the pilaf
- 1 cup wild rice, rinsed
- 2 ½ cups low-sodium chicken broth
- 1 tbsp extra virgin olive oil
- ½ tsp ground turmeric
- ½ tsp salt
- 5 oz baby spinach
- ¾ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly torn
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ¼ tsp ground ginger
- ¼ tsp salt
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp avocado oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground turmeric
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the rinsed wild rice, chicken broth, 1 tbsp olive oil, turmeric, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook until the rice is tender and most grains have split open, 45–50 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the 3 tbsp olive oil, lemon juice, honey, ground ginger, and 1/4 tsp salt in a small bowl until combined. Set aside.
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