Festive Pomegranate, Barley, and Wild Rice Salad - Persian 6 pts

Recipe By : Serving Size : 6 Preparation Time :0:00

4 cups water 1 tsp sea salt 1/2 cup pearl barley 1/2 cup wild rice 1 cup pomegranate seeds 1/2 cup pine nuts -- lightly toasted 2 tsp lemon zest 1/2 cup parsley -- finely chopped 1 tsp sea salt 1/4 cup extra-virgin olive oil

Bring water to boil in a large pot. Add salt, barley, and wild rice. Cover, turn heat to low, and cook 45 minutes, without stirring or lifting lid. Rinse grains in hot or cold water (depending on whether you want to serve the dish warm or cold).

In a large salad bowl, combine cooked barley and wild rice with pomegranate seeds, pine nuts, lemon zest, parsley, and sea salt. Drizzle with olive oil, toss well, and serve.

Serves 6.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower

Contributed by: Edit

Community content is available under CC-BY-SA unless otherwise noted.