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
Recipe By Brynie Greisman
- Cooking and Prep: 50 m
- Serves: 8
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Contains:
Ingredients (12)
Main ingredients
Start Cooking
For the Pilaf
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Sauté onion in olive oil.
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Add wild rice, barley, and water. Bring to a boil and lower flame.
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Cook covered for 45–50 minutes or until water is absorbed.
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Mix all ingredients together.
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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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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.Replies:
The entire pomegranate seed is edible! Trust me. I am in the business to know that..
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-
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.Replies:
The entire pomegranate seed is edible! Trust me. I am in the business to know that..
