-
1
To make the glaze, bring 1/2 cup unsweetened pomegranate juice, 1/2 a cup of stock and 2 tablespoons of dark brown sugar to a boil in a small saucepan.
-
2
Reduce heat and simmer until the glaze reduces in quantity by almost half and coats the back of a spoon.
-
3
Set aside.
-
4
Preheat the grill to medium high.
-
5
Brush the squash rings lightly with olive oil and place on grill.
-
6
Lower the lid and cook about 8 to 10 minutes until lightly browned.
-
7
Remove squash from grill, dip it into glaze, and place it back onto the grill to caramelize.
-
8
Remove the rings when they are golden brown on the edges and soft to the touch.
-
9
Do not over cook!
-
10
Alternately, reserve 6 rings of the squash.
-
11
Peel and dice the remaining squash and roast the rings and the pieces in a 375 degrees F oven for 20 to 30 minutes, basting with a bit of the glaze after 15 minutes, till the squash is JUST tender.
-
12
For the barley, bring remaining pomegranate juice, sugar, and stock to a boil.
-
13
Stir in the barley.
-
14
Reduce heat and simmer, covered, until barley is tender (about 40 minutes, or as stated on package directions).
-
15
Peel skins from 4 rounds of squash.
-
16
Dice and add to barley.
-
17
(Or, add the diced roasted pieces to the barley) Toss with the orange zest and currants or cranberries, and a bit of the remaining glaze.
-
18
To serve, arrange remaining squash rings onto plates, scoop warm barley salad onto rings.
-
19
Garnish with toasted macadamia nuts, chives, and cracked pepper, and a drizzle of fruity olive oil, if desired.
