Barley and Wild Rice Pilaf with Pomegranate Seeds

Serving size:
 6 Servings


    • 1
    • onion (minced)
    • 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)
1 hour
Ready in
1 hour


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

Adapted from


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.


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