Barley and Wild Rice Pilaf with Pomegranate Seeds
Barley adds variety to this wild rice pilaf while pomegranate seeds and a cruch and pop of flavor.
2 tsp. 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 or vegetable broth
1/3 cup pine nuts
1 cup pomegranate seeds (1 large fruit)
2 tsp. freshly grated lemon zest
2 tbsp. chopped flat leaf parsley
- 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 simmer. Reduce heat to low, cover and simmer until 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. Stir constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
- Add pomegranate seeds, lemon zest, parsley and toasted pine nuts to pilaf; fluff with fork. Serve hot.