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Wild Rice with Pomegranate RECIPE INGREDIENTS 2 teaspoons extra-virgin olive oil 1 medium onion, finely chopped 1/2 cup wild rice, rinsed 1/2 cup pearl barley 3 cups reduced-sodium chicken broth or vegetable broth 1/3 cup pine nuts 1 cup pomegranate seeds (1 large fruit; see Tip) 2 teaspoons freshly grated lemon zest 2 tablespoons chopped fresh flat-leaf parsley Tip: To avoid the enduring stains of pomegranate juice, work under water! Fill a large bowl with water. Hold the pomegranate in the water and 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 arils 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. The seeds can be frozen in an airtight container or sealable bag for up to 3 months. DIRECTIONS Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes. Meanwhile, toast 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 pomegranate seeds, lemon zest, parsley and toasted pine nuts to the pilaf; fluff with a fork. Serve hot.
AVOCADO LIME JELLO MOLD 2 env. Knox gelatin 1/4 c. water 2/3 c. sugar 6 oz. lime Jello 3 3/4 c. hot water 2 avocados, mashed 1/2 c. mayonnaise 1 lemon juice 1 env. Knox gelatin 1/4 c. water 3 oz. lime Jello 1 1/2 c. hot water Add to 1/4 cup hot water dissolved gelatin, sugar, and lime Jello; cool. Mix mashed avocados, mayonnaise and lemon juice; add to above cooled mixture. Pour into 8 cup ring mold. After Jello mold thickens, add the second cooled layer (gelatin, 1/4 cup water, lime Jello and 1 1/2 cup hot water, combined).
