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.
Wild Rice and Barley Pilaf
- Cook & Prep: 50 m
- Serving: 8
For the Pilaf
Sauté onion in olive oil.
Add wild rice, barley, and water. Bring to a boil and lower flame.
Cook covered for 45–50 minutes or until water is absorbed.
Mix all ingredients together.
Season to taste. Serve warm.
This can be served as a light supper together with a green salad or as an accompaniment to chicken or fish.
You can use just black wild rice for a more conventional look.
You can use crushed Brazil nuts instead of slivered almonds
You can use snipped dried cranberries instead of pomegranate seeds