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Recipe by Brynie Greisman

Wild Rice and Barley Pilaf

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Parve Parve
Easy Easy
8 Servings
Allergens
50 Minutes
Diets

What an amazing blend of textures — chewy rice and barley, crispy nuts, and crunchy pomegranate seeds. Barley has the highest fiber content of all grains — up to 17 percent fiber (pearl barley has slightly less as the outer husk and bran layers are removed, which means it also takes less time to cook) — and is also high in antioxidants, vitamins, and minerals. Add some color to your table by cooking this tasty dish.

Ingredients

Main ingredients

  • 1 tablespoon Gefen Olive Oil

  • 1 onion, diced

  • 1/2 cup wild rice

  • 1/2 cup barley, such as Glicks Pearl Barley

  • 3 cups water

  • 1/4 to 1/2 cup roasted slivered almonds

  • 1/2 cup pomegranate seeds

  • 1 teaspoon lemon zest, optional

  • 1 and 1/2 tablespoons chopped parsley

  • salt, to taste

  • pepper, to taste

  • Gefen Garlic Powder, to taste (optional)

Directions

For the Pilaf

1.

Sauté onion in olive oil.

2.

Add wild rice, barley, and water. Bring to a boil and lower flame.

3.

Cook covered for 45–50 minutes or until water is absorbed.

4.

Mix all ingredients together.

5.

Season to taste. Serve warm.

Tips:

You can use just black wild rice for a more conventional look.

Notes:

This can be served as a light supper together with a green salad or as an accompaniment to chicken or fish.
Wild Rice and Barley Pilaf

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Karen
Karen
6 years ago

Inner seed of the pomegranate Hello,
I find the white, inner seeds of each pomegranate piece, to be inedible. I could of course, use another option, but I am interested in knowing if they are actually deemed edible, or if you have a suggestion. Thank you.

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Cnooymow{shman
Cnooymow{shman
Reply to  Karen
6 years ago

The entire pomegranate seed is edible! Trust me. I am in the business to know that..