1. Center a rack in the oven and heat to 375 degrees. In a medium microwave-safe bowl, combine wild rice and 2 cups water and microwave until rice has softened slightly, about 10 minutes; drain and transfer to a 9x13" baking dish. Stir in white rice and 1/4 cup cheese (if using) and set aside.

2. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add onions, mushrooms, 2 teaspoons salt, and 1 teaspoon pepper and cook until vegetables are softened and liquid has evaporated, 7 to 9 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Transfer to baking dish and combine with rice mixture.

3. Meanwhile, bring broth, wine, and remaining 2 cups water to a boil in a large saucepan. Immediately pour over rice-vegetable mixture. Cover dish tightly with a double layer of aluminum foil and bake until rice is tender, 40 to 50 minutes.

4. Fluff rice with a fork and season with salt and pepper to taste. Sprinkle with remaining 1/4 cup cheese (if using), cover loosely with foil, and let sit 10 minutes. Sprinkle pomegranate seeds over rice and serve.

Source: Hannaford fresh Magazine, November - December 2016