Festive Pomegranate, Barley, and Wild Rice Salad - Persian 6 pts, 29g carbs, 4g fiber

[Guest guest]

* Exported from MasterCook *

 

Festive Pomegranate, Barley, and Wild Rice Salad -

Persian 6 pts

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

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.

 

Description:

" 6 pts "

Source:

" Alive #266 magazine, December 2004 "

S(Formatted by Chupa Babi in MC):

" 10.15.07 "

- - - - - - - - -

[Guest guest]

This sounds good Chupa.

 

Judy

-

Chupa Babi

Festive Pomegranate, Barley, and Wild Rice Salad -

Persian 6 pts, 29g carbs, 4g fiber

 

 

 

* Exported from MasterCook *

 

Festive Pomegranate, Barley, and Wild Rice Salad -

Persian 6 pts

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

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.

 

Description:

" 6 pts "

Source:

" Alive #266 magazine, December 2004 "

S(Formatted by Chupa Babi in MC):

" 10.15.07 "

- - - - - - - - -

 

 

 

 

 

[Guest guest]

I love anything with pomegranates, Judy. And barley pilafs are my new

best fast food.

 

 

" wwjd " <jtwigg wrote:> This sounds good Chupa.

>

> Judy