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Ingredients Jump to Instructions ↓

  1. 1/3 cup(s) pine nuts, preferably from Italy

  2. 2 ounces

  3. 1/4 cup(s) plus 2 tablespoons extra-virgin olive oil

  4. 3 tablespoon(s) white wine vinegar

  5. 1 small shallot, minced

  6. 2 tablespoons

  7. Salt and freshly ground pepper

  8. 4 cup(s) Thyme-Scented Pearled Barley (see below)

  9. 1 large tart apple, such as Honeycrisp cored and cut into 1/2-inch pieces

  10. 1/2 cup(s) pomegranate seeds, from

  11. 1 pomegranate

  12. 1/2 cup(s) chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.

  2. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Pearled Barley (see below), pine nuts, apple, pomegranate seeds and parsley; toss before serving.

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