Pomegranate pilaf

Mmm. Marvelous colour, texture and flavour!

This is a seasonal dish that I love to make in October and November when pomegranates are in season. Give this recipe a try! It's delicious, and simple to prepare.

Barley and Wild Rice Pilaf
(With Pomegranate Seeds!)

Ingredients

2 teaspoons olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups vegetable broth
1/3 cup pine nuts (and a few more for good luck)
the seeds of one pomegranate
2 teaspoons freshly grated lemon zest
2 tablespoons fresh chopped parsley

Directions

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. Yum!

Serves 5 – 6 people.

Preparation time: 20 minutes for chopping and stiring and 45 minutes for simmering.