Sweet Potato and Wild Rice Dressing

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.