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