Mix rice, chestnuts, onion and herbs together. Fill goose with wild rice stuffing, stitch up openings and truss. Place a rack in a large roasting pan, set pan over one or two stove top burners and add enough water to come to just under the rack without touching it. Place goose, breast-side up, on rack and bring water just to a simmer.
Cover pan tightly with a lid or foil and steam goose for 45 minutes. If necessary, remove some the liquid fat as it accumulates in pan, using a bulb baster (be careful of the steam when you uncover the pan) - or add more water. Transfer goose to a platter and pour off fat from the roasting pan (reserve it for another use, if desired).
Sprinkle goose all over with salt and pepper to taste and place, breast-side down, on rack in roasting pan. Roast for one and a quarter hours, then turn goose over. Begin brushing pomegranate juice on goose and continue until it is cooked through.
Roast for 45 minutes to one hour longer, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 175 degrees F-180 degrees F.
Remove the goose from the oven, transfer to a cutting board and let it stand, loosely covered with foil, for 15 minutes before carving.