Barley Wild Rice Pilaf With Pomegranate Seeds Eating Well Recipes

BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS

Barley and Wild Rice Pilaf with Pomegranate Seeds image

This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.

Provided by Food Network

Categories main-dish

Time 1h

Yield 6 servings, 3/4 cup each

Number Of Ingredients 9

Ingredients

2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups reduced-sodium chicken broth or vegetable broth
1/3 cup pine nuts
1 cup pomegranate seeds (1 large fruit; see Tip)
2 teaspoons freshly grated lemon zest
2 tablespoons chopped flat-leaf parsley

Steps:

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

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