Pomegranate-Scented Toasted Barley
Miraval Life in Balance Resort & Spa
Tucson, Arizona
Serves 4
3/4 cups barley
1/2 tsp olive oil
2 tbsp diced onion
2 tbsp diced carrots
1/2 tsp clove garlic, peeled and minced
1 1/2 cups vegetable stock or broth
1/4cup pomegranate juice
Sea salt and freshly ground black pepper
1/4 tsp chopped fresh mint
1 tsp fresh chopped parsley
Place barley in a medium-sized saucepan over medium-high
heat and toast, 5 minutes, stirring until lightly browned.
Add oil, onion, carrots and garlic and sauté 5 minutes.
Add stock and juice, then season with salt and pepper.
Bring to a boil, cover and simmer about 35 minutes until
barley is soft. Remove from heat and stir in mint. Top
with parsley and serve.
