WILD*****Barley & Wild Rice Pilaf

By Unblond1

Very good for both although this is really three servings, not two. It gets the fifth star for being make-ahead friendly.

Ingredients

• 1 tbsp. EVOO
• 1 shallot, finely minced
• 3 tbsp. wild rice
• 3 tbsp. pot barley
• 1 cup chicken broth
• 2 tbsp. toasted pine nuts
• 2 tsp minced fresh thyme or other fresh herbs, optional
• 1/4 cup pomegranate seeds - optional - I didn't add these the first time because I didn't have them and I'm not really sure they'd go so well with it.
• grated lemon zest and chopped fresh parsley - optional

Details

Servings 3

Preparation

Step 1

* *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 and serve hot.

* *Make Ahead*: *Prepare* through Step 2. *Cover* and refrigerate for up to 2 days. To *reheat*, place in a baking dish, add 2 tbsp chicken broth and cover. *Microwave* until hot or bake, covered, at 350°F or 25 to 30 minutes.

*NUTRITION:*

* Calories - 146
* Fat - 7.1
* Sat Fat - .8
* Carbs - 17.1
* Fibre - 2.8
* Protein - 5.0