Baked Barley and Wild Rice |
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Prep Time: 70 Minutes Cook Time: 65 Minutes |
Ready In: 135 Minutes Servings: 12 |
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âWe eat many whole grain dishes, but this is our favorite.â Not only is it heartwarming and flavorful, it also delivers 4 g of fiber per serving. Edna Woodard - Fredericksburg, Texas Ingredients:
1/3 cup uncooked wild rice |
4 cups water, divided |
1 cup medium pearl barley |
1 tablespoon butter |
1 cup sliced fresh mushrooms |
2 cups reduced-sodium chicken broth |
1 can (8 ounces) sliced water chestnuts, drained |
1/4 cup slivered almonds |
1 envelope onion soup mix |
1/2 teaspoon garlic salt |
1/2 teaspoon onion powder |
Directions:
1. In a small saucepan, combine wild rice and 1 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
2. In a large skillet over medium heat, cook and stir barley in butter for 2 minutes. Add mushrooms; cook 2 minutes longer or until mushrooms are tender. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Stir in the broth, water chestnuts, almonds, soup mix, garlic salt, onion powder, cooked rice and remaining water.
3. Cover and bake at 350° for 1 hour, stirring twice. Uncover; bake 5-10 minutes longer or until barley is tender. Let stand for 5 minutes before serving. Yield: 12 servings.
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