Simple yet sophisticated, this pilaf marries the chewy texture of barley and wild rice with the buttery crunch of toasted pine nuts and the fresh tang of pomegranate seeds. Wild rice, a staple of Native Americans in Minnesota, is not a rice at all, but rather the only aquatic-derived grain native to North America. Wild rice and barley make a compatible pair with their similar cooking times.

Makes 6 servings, 3/4 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

2 teaspoons 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 broth or vegetable broth
1/3 cup pine nuts
1 cup pomegranate seeds (1 large fruit; see Tip)
2 teaspoons freshly grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley

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

NUTRITION INFORMATION: Per serving: 204 calories; 7 g fat (1 g sat, 3 g mono); 2 mg cholesterol; 31 g carbohydrate; 7 g protein; 4 g fiber; 59 mg sodium; 250 mg potassium.

Nutrition Bonus: Magnesium (15% daily value).

2 Carbohydrate Servings

TIP: Tip: To avoid the enduring stains of pomegranate juice, work under water! Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump arils from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.

MAKE AHEAD TIP: Prepare through Step 2. Cover and refrigerate for up to 2 days. To reheat, place in a baking dish, add 1/4 cup water and cover. Microwave on high for 10 to 15 minutes or bake at 350°F for 25 to 30 minutes.

Fixed this for the first time and followed recipe as stated. It was extremely delicious. As a recent lacto/ovo/vegetarian I appreciated this recipe. Also as a child (1945 or so) my uncle had a pomegranate tree, so this brought back some fond memories. Also I thought of ingredients that could be added such as garlic and/or other grains. Thanks :o)!

hopeitsnows, Clear Lake, SD

Pomegranate seeds do not go with this dish. If you do not add them then it will taste really good. I think whoever put this recipe together did not taste it... they just wanted to add some color and chose pomegranate seeds. If you want to try this recipe, try a spoon of cooked pilaf with pomegranate.. if you did not like it.. dont add it.

Diana, Carnation