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Ancient Grain Pilaf with Pomegranate

Servings: 6
Prep Time: 10 Min.
Cook Time: 60 Min.
Difficulty: Medium

This gluten free vegan side dish is loaded with goodness.  Brown rice, barley farro, kale, cauliflower, pistachios and green onions are simmered in a curried vegetable broth then topped with pomegranate seeds.


  • 1 Tbsp. Avocado oil
  • 1/2 cup Organic brown rice
  • 1/2 cup Organic barley
  • 1/2 cup Organic farro
  • 1 med. Shallot, finely chopped
  • 2 tsp. Curry powder
  • 1 clove Garlic, minced (optional)
  • 3 cups Organic vegetable broth
  • 1 tsp. Sea salt
  • 2 cups Cauliflower florets, chopped
  • 2 cups Organic kale, finely chopped
  • 1 cup Shelled pistachios, toasted
  • 1/2 cup Coconut milk
  • 1/2 cup Green onion, thinly sliced
  • 1/4 cup Pomegranate arils (seeds)



Pre-heat a 4-quart NUCU Sauce Pot over medium low heat. 


Add avocado oil, brown rice, barley, farro, shallot and curry powder. Saute' mixture for 2-3 minutes or until lightly browned, stirring often. 


Stir in garlic and cook for 1 minute more. 


Add vegetable broth and salt. Cover and simmer on low for 40-45 minutes or until liquid is 3/4 absorbed


Stir in cauliflower, kale, pistachios and coconut milk. Cover and cook until liquid is absorbed and grains are cooked through (about 5-7 minutes).


Serve in a large serving dish topped with green onion and pomegranate arils. 


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