Wild Rice With Pomegranate Seeds Food

BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS

Barley and Wild Rice Pilaf with Pomegranate Seeds image

This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.

Provided by Food Network

Categories main-dish

Time 1h

Yield 6 servings, 3/4 cup each

Number Of Ingredients 9

Ingredients

2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups reduced-sodium chicken broth or vegetable broth
1/3 cup pine nuts
1 cup pomegranate seeds (1 large fruit; see Tip)
2 teaspoons freshly grated lemon zest
2 tablespoons chopped flat-leaf parsley

Steps:

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.
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.
Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

WILD RICE SALAD

WILD RICE SALAD image

The vibrant colours, flavours and textures in this salad are sensational! A great holiday salad or for special occasions. Serves 3 as meal or 5 - 6 as side. Recipe VIDEO below.

Provided by Nagi

Categories Sides

Time 1h

Number Of Ingredients 13

Ingredients

150g (5oz / 1 cup) wild rice (, uncooked (Note 1))
120g (4oz) baby rocket / arugula (, roughly chopped (~2 giant handfuls))
1 pomegranate (, seeds only (see video, Note 2))
100g (3.5oz) feta (, preferably soft Danish, crumbled (Note 3))
3/4 cup dried cranberries ((or similar))
3/4 cup roughly chopped toasted pecans
1 cup green onions (, sliced (or chopped red onion))
2 tbsp white wine vinegar ((or cider vinegar, or other clear-ish vinegar))
6 tbsp extra virgin olive oil
1/2 garlic clove (, minced)
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper

Steps:

Boil 1 litre/quart+ of water in large saucepan (no need to be exact). Add rice, lower heat so it's simmering gently. Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst).
Drain then leave to steam dry and cool.
Salad
Shake Dressing in a jar, set aside for 15 minutes+.
Place rocket, rice, cranberries, pecans and green onions in a bowl. Add some of the feta and pomegranate. Pour over most of the Dressing, toss gently.
Transfer into serving bowl, top with remaining feta and pomegranate. Serve immediately.

Nutrition Facts : ServingSize 153 g, Calories 361 kcal

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