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20 minute dinner recipes

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Barley & Wild Rice Pilaf with Pomegranate Seeds

http://www.eatingwell.com/recipes/barley_wild_rice_pilaf_with_pomegranate_seeds.html

From EatingWell:  Fall 2003

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. The elegant dish is perfect for entertaining.

6 servings, 3/4 cup each | Active Time: 20 minutes | Total Time: 1 hour

Ingredients

Preparation

  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 the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

Nutrition

Per serving : 209 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 3 mg Cholesterol; 31 g Carbohydrates; 7 g Protein; 4 g Fiber; 75 mg Sodium; 250 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat

Tips & Notes