Barley & Wild Rice Pilaf with Pomegranate Seeds
Barley & Wild Rice Pilaf with Pomegranate Seeds might be just the side dish you are searching for. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 205 calories. This dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs $1.41 per serving. 1326 people were impressed by this recipe. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by Eating Well. If you have flat-leaf parsley, pine nuts, wild rice, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is awesome. If you like this recipe, take a look at these similar recipes: Barley-Rice Pilaf, Rice and Barley Pilaf, and Rice Pilaf With Brussels Sprouts and Sunflower Seeds.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
2 tablespoons chopped flat-leaf parsley
2 teaspoons freshly grated lemon zest
2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup pearl barley
1/3 cup pine nuts
1 cup pomegranate seeds, (1 large fruit; see Tip)
3 cups reduced-sodium chicken broth, or vegetable broth
1/2 cup wild rice, rinsed
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
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.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.Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.
Step by step:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook, stirring often, until softened.
3. Add wild rice and barley; stir for a few seconds.
4. 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.Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes.
5. Transfer to a small bowl to cool.
6. Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork.
7. Serve hot.
Nutrition Information:
covered percent of daily need
