Wild Rice and Barley Pilaf

Brynie Greisman Brynie Greisman
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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.

50m 8
Easy No Refined Sugar Vegan Parve

Contains: Gluten, Tree nuts

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.

Variations:

You can use crushed Brazil nuts instead of slivered almonds

You can use snipped dried cranberries instead of pomegranate seeds

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1 Comment

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.

Chaia Frishman •
Reply to Karen

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