Directions

1. Combine the wild rice with 2 1/4 cups of water in the 2.7 Quart Saucepan with Lid from your KitchenAid® Hard Anodized Nonstick 10-Piece Set and bring to a boil over high heat. Reduce the heat to low so water is just simmering, cover with a lid, and cook until the wild rice is al dente, about 30 to 35 minutes. Turn off heat and let wild rice sit with lid on to steam for 5 minutes. Drain off any excess water then spread wild rice on a rimmed baking sheet to cool completely. (Wild rice can be cooked up to 3 days ahead of time and stored refrigerated in an airtight container until ready to use).
2. Place the almonds in a 10″ Skillet and cook over medium heat, stirring frequently, until golden brown and toasted. Remove from heat and set aside until ready to use. (Note: Almonds can be toasted up to 3 days ahead of time and seeds stored at room temperature in an airtight container until ready to use).
3. Meanwhile, cut one pomegranate in half then make small cuts in the membrane (i.e. the “white part” of the fruit). Holding one pomegranate half cut-side down over a medium bowl, take a sturdy spoon or even your knife sharpener and hit the back of the pomegranate repeatedly until the seeds fall out into the bowl. Discard any white membrane and repeat with the second pomegranate half. (Note: Pomegranate can be seeded up to 2 days ahead of time and seeds stored refrigerated in an airtight container).