Share Barley and Wild Rice Pilaf with Pomegranate

This is a vegan recipe
2 teaspoons extra virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups reduced-sodium vegetable broth (I used home-made veggie broth that included carrots, parsley, onion, potato, celery, turnip, cabbage, garlic, brocoli – basically whatever’s in the frig)
1/3- 1/2 cup pine nuts
1 cup pomegranate seeds
2 teaspoons freshly grated lemon zest, preferably organic
2 tablespoons chopped fresh flat-leaf parsley
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
2. Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
3. Add pomegranate seeds, lemon zest, parsley and toasted pine nuts to the pilaf; fluff with a fork. Serve hot.
I prepared the barley and wild rice the night before and toasted the pine nuts, but kept the toasted pine nuts, the lemon zest, pom. seeds and parsley seperate. 15 minutes before Thanksgiving dinner I reheated the dish in the micro and I just added the nuts, zest, seeds and parsley and mixed it in!
You can also use sunflower seeds or brown rice in place of the wild.

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