Pomegranate Squash Risotto

• Salad
• juice from 2-3 large POM Wonderful pomegranates* or 3/4 cup POM Wonderful 100% Pomegranate Juice
• 1 cup arils from 1-2 large POM Wonderful pomegranates
• 1/2 cup uncooked wild rice
• 3/4 cup water
• 1/2 teaspoon almond extract
• 1 cup uncooked pearl barley
• 3 cups water or vegetable broth
• 1 cup cooked chickpeas
• 1 cup zucchini, chopped
• 1/2 cup red onion, chopped
• 2 tablespoons fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 cup toasted almonds, slivered
• Vinaigrette
• 1/3 cup vinegar
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt and black pepper
• 2/3 cup olive oil

1. 1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2. 2. Prepare fresh pomegranate juice.*
3. 3. Mix vinaigrette ingredients and set aside.
4. 4. Cook wild rice in pomegranate juice, 3/4 cup water and almond extract; set aside.
5. 5. Cook pearl barley in 3 cups water or broth; set aside.
6. 6. In a large bowl, mix cooked barley, cooked wild rice, chickpeas, zucchini and red onion. Add in vinaigrette a little at a time. (All may not be needed.) Toss in fresh herbs, almonds and arils. Serve at room temperature or warm.
7. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

salad, wonderful pomegranates, wild rice, water, almond, pearl barley, water, chickpeas, zucchini, red onion, fresh basil, fresh parsley, almonds, vinaigrette, vinegar, sugar, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/pomegranate-squash-risotto-50024664 (may not work)