Pomegranates are a popular fruit containing seeds called arils. Arils are high in antioxidants and contain Vitamin C. These seeds can be eaten raw, juiced or cooked. Autumn is the prime season for pomegranates. They will last up to three months if you store them in the refrigerator or for several days at room temperature. The seeds can be frozen in plastic bags for several months. Pomegranate seeds and juice can be used to flavor sweet and savory dishes.
Pomegranate, Barley and Wild-Rice Pilaf
Step 1
In the small saucepan, dry-toast pine nuts over medium-low heat, stirring constantly for about two to three minutes or until the nuts are light golden brown. Transfer the pine nuts to a bowl to cool.
Step 2
Heat olive oil in saucepan over medium heat. Add chopped onion and cook until the onion pieces are soft. Add rice, barley and vegetable broth and bring the mixture to a simmer. Reduce the heat to "Low," cover the saucepan and cook the dish until the rice and barley are tender -- about 45 minutes.
Step 3
Add pomegranate seeds, parsley, toasted pine nuts and lemon zest to the rice mixture. Fluff the rice mixture with a fork and serve the dish.
Cranberry-Pomegranate Relish
Step 1
In a large saucepan, combine kumquats, water, pomegranate juice, sugar, ginger and salt and bring the mixture to a boil over medium heat. Reduce the heat to "Low" and simmer the mixture for about five minutes.
Step 2
Add cranberries and increase the heat to "Medium." Bring the mixture to a boil. Reduce the heat to "Low" and continue simmering until the cranberries burst or pop. Scoop out three-fourths of the mixture and add it to a bowl. Set the bowl aside.
Step 3
Continue to simmer the rest of the mixture for about 30 minutes. Add the raisins and the mixture that you set aside to the saucepan. Bring the ingredients to a simmer and cook them until they are warmed through. Remove the saucepan from the heat and let it cool at room temperature. Add the pomegranate seeds once the mixture has cooled.
Step 4
Cover the relish and chill it for up to one month. The recipe makes 3 cups.
Tips and Warnings
- When choosing pomegranates, look for ones that are blemish free with bright ruby-red skin. Use caution when seeding or juicing pomegranates because the juice stains.
Things You'll Need
- 2 tsp. extra-virgin olive oil
- 1 medium onion, chopped
- 1/2 cup wild rice
- 1/2 cup barley
- 3 cups vegetable broth
- 1/3 cup pine nuts
- 1 cup pomegranate seeds (1 large pomegranate)
- 2 tsp. grated lemon zest
- 2 tbsp. chopped fresh parsley
- 1 large saucepan
- 1 small saucepan
- Bowl
- 3 cups kumquats, pitted and sliced into quarters
- 1/2 cup water
- 1/2 cup pomegranate juice
- 1 1/4 cups sugar
- 1 tbsp. fresh ginger root, peeled and grated
- 1/2 tsp. salt
- 1 lb. fresh or frozen cranberries
- 1/2 cup golden raisins
- 1/4 cup pomegranate seeds
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