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 tablespoon chopped flat-leaf parsley

---

Cooking Directions

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.

Step 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.

Step 3

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