Wholesome and healthy, this dish is a foil to heavy holiday dishes.
|2 T||olive oil|
|1⁄2 c||wild rice (rinsed)|
|1⁄2 c||pearl barley|
|3 c||broth (chicken or vegetable)|
|1⁄3 c||pine nuts (toasted)|
|1 c||pomegranate seeds (from 1 large pomegranate)|
|2 t||lemon zest|
|2 T||flat-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.