Skip to main content
Skip to store items
Skip to main navigation

Barley and Wild Rice Pilaf with Pomegranate Seeds

Prep time
1 hr
Side dishes
Special Diets
Food Allergies
Dairy-free | Egg-free

Adapted from


Wholesome and healthy, this dish is a foil to heavy holiday dishes.


1 onion (minced)
2 Tolive oil
1⁄2 cwild rice (rinsed)
1⁄2 cpearl barley
3 cbroth (chicken or vegetable)
1⁄3 cpine nuts (toasted)
1 cpomegranate seeds (from 1 large pomegranate)
2 tlemon zest
2 Tflat-leaf parsley (chopped)


In a large saucepan over medium heat, sauté the onion in olive oil until softened. Stir in the wild rice and barley, then pour int he broth. Bring to a boil, then reduce heat to low. Cover and simmer until wild rice and barley are tender and most of the liquid has been absorbed, 45-50 minutes.

Transfer the wild rice and barley to a large bowl. Fluff with a fork. Add the pine nuts, pomegranate seeds, lemon zest, and parsley, and toss to combine. Serve hot.