Wild Rice and Barley Pilaf

Brynie Greisman Recipe By Brynie Greisman
  • Cook & Prep: 50 m
  • Serving: 8
  • Contains:

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 (12)

Main ingredients

Start Cooking

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.

Note:

This can be served as a light supper together with a green salad or as an accompaniment to chicken or fish.

Tip:

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

Variation:

You can use crushed Brazil nuts instead of slivered almonds

You can use snipped dried cranberries instead of pomegranate seeds

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  • Karen

    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.
    Posted by Karen |March 29, 2017
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