Festive Pomegranate, Barley, and Wild Rice Salad

This beautiful dish combines the traditional red, green, and white colours of Christmas. It offers a nutty crunch in contrast to the creamy grains and zesty zip of the pomegranates. Sweet dried cranberries could be substituted for the pomegranate seeds.

4 cups (1 L) water
1 tsp (5 ml) sea salt
1/2 cup (125 mL) pearl barley
1/2 cup (125 mL) wild rice
1 cup (250 mL) pomegranate seeds
1/2 cup (125 mL) pine nuts, lightly toasted
2 tsp (10 mL) lemon zest
1/2 cup (125 mL) parsley, finely chopped
1 tsp (5 mL) sea salt
1/4 cup (60 mL) 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.

Source: alive #266, December 2004