Barley & Wild Rice Pilaf with Pomegranate Seeds – events – Hope you will like this one also, it is one of the best events. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Eat a dark green vegetable broccoli, spinach, kale, collard greens at least three times a week. These nutritional powerhouses are packed full of vitamins such as calcium and iron. On the run or hate spinach? Try drinking your greens. I recommend Naked Juice s Green Machine its made with fruit juice as well as greens, so it tastes better than others.
Ingredients (use vegan versions):
- 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 vegetable broth
- 1/3 cup pine nuts
- 1 cup pomegranate seeds
- 2 teaspoons freshly grated lemon zest, preferably organic
- 2 tablespoons chopped fresh flat-leaf parsley
Directions:
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.
Serves: 5
Preparation time: 20 min
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