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To Make Ahead: Prepare through Step 2.
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Cover and refrigerate for up to 2 days.
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3
To reheat, place in a baking dish, add 1/4 cup water and cover.
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4
Microwave on High for 10 to 15 minutes or bake at 350degreesF or 25 to 30 minutes.
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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.
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The elegant dish is perfect for entertaining.
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Heat oil in a large saucepan over medium heat.
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Add onion and cook, stirring often, until softened.
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Add wild rice and barley; stir for a few seconds.
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Add broth and bring to a simmer.
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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.
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Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes.
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Transfer to a small bowl to cool.
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Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork.
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Serve hot.
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1.
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Tip: To seed a pomegranate and avoid the enduring stains of pomegranate juice, work under water.
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Fill a large bowl with water.
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Hold the pomegranate in the water and slice off the crown.
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Lightly score the fruit into quarters, from crown to stem end.
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Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith.
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The seeds will drop to the bottom of the bowl and the pith will float to the surface.
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Discard the pith.
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Pour the seeds into a colander.
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Rinse and pat dry.
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The seeds can be frozen in an airtight container or sealable bag for up to 3 months.
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Recipe Nutrition:
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Per serving: 209 calories; 7 g fat (1 g saturated fat, 3 g mono unsaturated fat); 3 mg cholesterol; 31 g carbohydrates; 7 g protein; 4 g fiber; 75 mg sodium; 250 mg potassium
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Nutrtion Bonus: Magnesium (15% dv)
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2 Carbohydrate Servings
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Exchanges: 2 starch, 1 fat
