Roasted sweet potatoes are the star of this dinner recipe, which is ready in just one hour. Combining different whole grains, such as wild rice and barley, allows for multiple flavor and nutrition profiles to be displayed in this recipe.
In a medium saucepan combine the water and barley. Bring to a boil. Stir in wild rice; reduce heat. Simmer, covered, 40 minutes or until tender. Drain off any excess water.
Meanwhile, place a 15x10-inch baking pan in oven. Preheat oven to 450 degrees Fahrenheit.
In a large bowl combine sweet potatoes, 2 tablespoons olive oil, garlic, 1/2 tablespoon salt and 1/2 teaspoon pepper. Carefully spread potatoes in heated pan. Roast 25 minutes or until tender and brown, stirring once after 10 minutes.
In a serving dish combine wild rice mixture, sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add parsley, green onions and rosemary; toss to combine. Sprinkle with pomegranate arils.
2 Starch, 1/2 fat