Stovetop, Pot (small), Knife
Cook the barley according to the package instructions.
Cut off the top of the pomegranate.
Slice the pomegranate into quarters.
(To avoid turning your kitchen into a crimson crime scene, seed the pomegranate in a bowl of water.)
Remove the seeds from the segments. Rinse them in the bowl of water.
Fluff the cooked barley.
Peel the avocado & remove the pit. Chop the avocado into chunks. Add the avocado, brown rice, pomegranate seeds, chopped cilantro, sesame oil, soy sauce, salt & pepper to a salad bowl.
Garnish with a bit of minced ginger (optional).
Toss it all together. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Avocado, Pomegranate & Barley Bowl" contains 397 Energy, 21 g of Fat, 41 g of Carbohydrates, 7 g of Protein, 15 g of Fiber.