September 22, 2011

Barley and Rice with Pomegranate Seeds

Pomegranate seems to be the fruit of the year this year. I love Pomegranate flavored things and was so excited to try them in this recipe. I have seen POM juice for sale in the stores and I haven't purchased any yet to try it. Does anyone have any good recipes or ideas on how to use POM juice?

Barley and Rice with Pomegranate Seeds
6 servings, 3/4 cup each
Weight Watchers points plus - 5

2 tsp EVOO - extra virgin olive oil
1 onion, chopped
1/2 C brown or wild rice (I used brown)
1/2 C barley
3 C low-fat chicken broth
1/3 C pine nuts
1 C pomegranate seeds (tip: remove the seeds under water or beware of the bright red juice)
2 tsp grated lemon zest

1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened. Add rice and barley, stir. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.

2. While the rice and barley are cooking, toast the 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 and toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

No comments: