Here is an elegant and healthy side dish sure to please your guests this holiday season. Barley is an ancient hardy grain and has been used throughout history in dishes ranging from cereals to breads to soups. Wild rice is actually not a rice at all but a long-grain marsh grass. Pomegranate seeds are rich in potassium and contain a fair amount of anti-oxidant Vitamin C.

What you'll need to serve 6 (3/4 cup each):

1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
½ cup wild rice, rinsed
½ cup pearl barley
3 cups low-sodium chicken broth
1/3 cup pine nuts
1 cup pomegranate seeds (1 large fruit) *
2 teaspoons freshly grated lemon zest
3 tablespoons chopped flat-leaf parsley

What you'll do:
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring often, until softened. Add the wild rice and barley and stir for a minute or so. Add the broth and bring to a simmer. Cover, reduce heat to low, and simmer until wild rice and barley are tender and most of the liquid has been absorbed, about 45 to 50 minutes. (Note: This can be done up to 2 days ahead. To reheat and continue, place in a baking dish, add ¼ cup water and cover. Microwave on High for 10 to 15 minutes or bake at 350 degrees F for 25 to 30 minutes.

Toast the pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.

Add the pine nuts, pomegranate seeds, lemon zest and chopped parsley to the pilaf; fluff with a fork. Serve hot.

* To seed a pomegranate and avoid the stains from the juice, work under water. Fill a large bowl with water. Hold the pomegranate in the water and carefully slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. Seeds can be frozen in an airtight container or sealable bag for up to 3 months.

Thoughts and variations: For simplicity, purchase dry-toasted pine nuts and pomegranate seeds. Use vegetable broth for vegetarians. Add cubed cooked chicken (or turkey). Substitute dried cranberries for the pomegranate seeds. Substitute roasted pistachios for the pine nuts. Toss leftovers with a bit of your favorite vinaigrette.