Directions:
- Heat oil in heavy saucepan and sear the mushrooms to create a caramelized brown surface. Add half of the butter and allow it to brown slightly; deglaze with 1/2 cup of chicken stock and season to taste. Remove the mushrooms from heat and set aside.
- In a clean saucepan, melt the rest of the butter with the onions and thyme sprig. Sweat until the onions are translucent. Add rice and stir for 3 minutes then deglaze with wine. Cook until all alcohol has evaporated, constantly stirring.
- Add chicken stock to rice 1 cup at a time, each time stirring until all liquid is absorbed. Add pomegranate juice and cook until almost dry. Cook until rice is al dente (slight bite), add parmesan cheese, season to taste, and then stir in the wild mushrooms.
- Serve in warm bowls and garnish with fresh pomegranate arils.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4227.8 Kcal (17701 kJ) | ||
| Calories from fat | 1462.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 162.45g | 250% | |
|---|---|---|---|
| Cholesterol | 359.76mg | 120% | |
| Sodium | 4445.56mg | 185% | |
| Potassium | 5328.77mg | 113% | |
| Total Carbs | 498.88g | 166% | |
| Sugars | 127.98g | 512% | |
| Dietary Fiber | 10.55g | 42% | |
| Protein | 138.42g | 277% | |
| Vitamin C | 22.1mg | 37% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 5.4mg | 30% | |
| Calcium | 748.1mg | 75% | |
| Amount Per 100 g | |||
| Calories | 101.08 Kcal (423 kJ) | ||
| Calories from fat | 34.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 250% | |
|---|---|---|---|
| Cholesterol | 8.6mg | 120% | |
| Sodium | 106.28mg | 185% | |
| Potassium | 127.4mg | 113% | |
| Total Carbs | 11.93g | 166% | |
| Sugars | 3.06g | 512% | |
| Dietary Fiber | 0.25g | 42% | |
| Protein | 3.31g | 277% | |
| Vitamin C | 0.5mg | 37% | |
| Iron | 0.1mg | 30% | |
| Calcium | 17.9mg | 75% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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