Uses for pomegranates?

I have always enjoyed adding pomegranate seeds to cooked rice or barley to be served with pork or duck.

I love to make a Mexican style salad and it is good with or without the Pom seeds. Cube or (nicer) julienne a Jicama, add orange slices or (nicer) supremes. Toss with sliced green onion and chopped cilantro. Dress with a simple lime juice and oil, touch or mayo or sour cream, salt dressing. Chill. To serve, top with handfuls of Pom seeds. Beautiful and so good with a Mexican or seafood meal. Holds up well in the fridge or on a potluck table.

Pomegranate seeds are tasty in a grains salad like this Winter Tabbouleh recipe:
http://www.ladomestique.com/2011/12/06/cook-in-the-moment-winter-tabbouleh/

Still another salad:
1 bulb of fennel, thinly sliced
1/2 of one red onion thinly sliced
1 grapefruit separated into sections
Vinaigrette (2 parts oil, 1 part vinegar, tsp mustard)---possibly use a fruit infused oil
salt and pepper
seeds from one pomegranate

Sprinkle the seed around each plate of salad to finish

One pomegranate, one mango chopped, and a half pint of blueberries mixed with 1 tablespoon fresh lime juice makes a healthy, bright, delicious fruit salad.

1 tablespoon pomegranate seeds
1/2 oz Cointreau
1 1/2 oz vodka
3 oz pomegranate juice
Squeeze of lime
Enjoy

Pomegranate seeds are the classic garnish for Chiles en Nogada, a beautiful Mexican dish, very elegant and delicious. There are many recipes for it out there, but here's Rick Bayless's: http://www.theatlantic.com/health/archive/2009/10/recipe-rick-baylesss-chiles-en-nogada/28008/

Caesar salad with pomegranate and pine nuts, walnuts or almonds.

I put the seeds into a salad with arugula and walnuts and use an olive oil and vinegar dressing. You can also squeeze a pomegranate for juice, just as you would an orange. You can use an old-fashioned juicer, but if you have one of the metal ones that presses the juice out, that is a lot easier and more effective.