• 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 vegetable broth
  
• 1/3 cup pine nuts
  
• 1 cup pomegranate seeds
  
• 2 teaspoons freshly grated lemon zest, preferably organic
  
• 2 tablespoons chopped fresh flat-leaf parsley
  

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.

2. 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.

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

Serves: 5

Preparation time: 20 min