Ingredients (use vegan versions):
- 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 vegetable broth
- 1/3 cup pine nuts
- 1 cup pomegranate seeds
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons chopped fresh flat-leaf parsley
Directions:
I also posted this recipe over in the
Thanksgiving section, but it is also
great any time in the Autumn!
If you want to prepare this ahead of
time, fridge the dish and don't add the
Pomegranate seeds, lemon zest, toasted
pine nuts or parsley until after it has
been reheated. Add a bit of water and
cover it in the micro.
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.
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.
3. Add pomegranate seeds, lemon zest,
parsley and toasted pine nuts to the
pilaf; fluff with a fork. Serve hot.
Serves: 5
Preparation time: 20 min.
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