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Ingredients

Serves 10 to 12; makes 11 cups

• 4 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 10 shallots, thinly sliced (about 2 3/4 cups)
• 1 1/2 cups wild rice, rinsed
• 4 cups homemade or low-sodium store-bought chicken stock, or water
• Coarse salt
• 1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear
• 1 3/4 cups water
• 3 tablespoons sherry vinegar
• 1 tablespoon toasted-sesame oil
• Freshly ground pepper, to taste
• 1 3/4 cups pomegranate seeds(from about 2 pomegranates)
• 1 cup shelled pistachios, coarsely chopped
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh flat-leaf parsley

Description

Martha Stewart