Barley and Wild Rice Pilaf with Pomegranate Seeds

2018-11-14
  • Yield : 6 servings, 3/4 cup each
  • Prep Time : 20m
  • Cook Time : 40m
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Nutritional Info

This information is per serving.

  • Calories

    209
  • Fat

    7 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    3 milligrams
  • Sodium

    75 milligrams
  • Carbohydrate

    31 grams
  • Fiber

    4 grams
  • Protein

    7 grams

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

Method

Step 1

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. 

Step 2

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. 

Step 3

Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot. 

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