Makes 8 half-cup servings.
• 2 tsp extra virgin olive oil
• 1 cup chopped celery
• ½ cup orange pepper, chopped (can substitute red or yellow pepper)
• ½ cup uncooked brown rice
• ½ cup uncooked wild rice
• ½ cup dried pomegranate seeds
• 1 tsp dried basil
• 2 Tbsp fresh chopped parsley OR 1 tsp dried parsley
• 3 cups low-sodium vegetable broth
• ½ cup chopped roasted almonds
• Freshly ground pepper to taste
Heat olive oil in a roasting pan (4 qt or larger) over medium heat. Add chopped celery and chopped orange pepper and cook, stirring often, until softened (3 to 5 minutes). Add brown rice and wild rice, stir until coated with olive oil, just 30 seconds. Add broth and bring to a boil; reduce heat, simmer and cook covered, 35 minutes.
At 35 minutes, remove lid and stir in basil and dried pomegranates. Simmer, covered, until most of the liquid has been absorbed, about 10 more minutes. Add black pepper to taste. Fluff with a fork and sprinkle chopped roasted almonds on top, or allow guests to sprinkle almonds per serving.
Note: May be made two days ahead and stored in sealed container in the refrigerator. Reheat by placing Pomegranate and Rice Medley Stuffing in lightly-oiled glass baking dish, add 2 tablespoons water, and warm at 300 degrees for 20 minutes or until heated through.