Barley, Wild Rice Blend and Cranberry Pilaf
Recipe submitted by: Nina P.
| Total Time: | 55 minutes | Yield: | 6 servings |
|---|---|---|---|
| Prep Time: | 15 minutes | Cook Time: | 40 minutes |
1) In medium saucepan with lid, bring water to a boil. Add pearl barley, wild rice and salt; return to boil. Reduce heat to low, cover and cook about 40 minutes or until barley is tender but chewy.
2) While the barley and wild rice mixture is cooking, pour Blood Orange Olive Oil over the dried cranberries and set aside. Toast walnuts.
3) When barley rice mixture is cooked, drain any excess liquid from cooked barley and rice mixture. Place barley and wild rice in large bowl.
4) Drain cranberries into a measuring cup, reserving Blood Orange olive oil. Top off with additional EVOO, if needed, to make 1/3 cup total oil. Toss cranberries with barley and wild rice.
5) Mix lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture. Add chopped parsley and toasted walnuts; mix well.
Serve at room temperature or chilled.
adapted recipe of Jolinda Hackett
Ingredients:
3/4 cup pearl barley
1/4 cup wild rice blend
3 cups water
1/2 tsp salt
1/3 cup Olive That! Blood Orange Infused Olive Oil
3/4 cup dried cranberries
2 tsp lemon juice
1 tbsp of onion or shallot, finely chopped
Your choice of Olive That! EVOO
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1 cup walnuts, coarsely chopped
Optional: Feta cheese, greens for serving, fresh basil, Olive That! Mango Whole Fruit Balsamic Vinegar
If you're not eating vegan, you may want to top your cranberry pilaf off with a bit of crumbled feta cheese; or, to turn it into a salad for lunch, plate it with a few greens, either on a bed of butter lettuce or romaine lettuce leaves, or, some mesclun greens, arugula or kale. Also nice is some sliced fresh basil and a splash of Mango Balsamic Vinegar.