Barley and Wild Rice Pilaf |
|
 |
Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Yummy, basic recipe where the ingredients are merely a suggestion. I use this as a guideline, and end up throwing whatever leftover veggies I have in my fridge in. This is very lightly spiced, so use your imagination and use whatever complements your meal. I think this is nice with some sausage thrown in, personally. Great, painless intro into whole grains! Ingredients:
1/2 cup wild rice, uncooked |
2 tablespoons olive oil, divided |
1 medium onion, chopped |
1 cup pearl barley, uncooked |
3 garlic cloves, minced |
4 cups chicken broth |
1 large bell pepper, diced |
3 ounces fresh mushrooms, thinly sliced |
1/2 cup peas |
1/2 cup carrot, shredded |
1 teaspoon oregano |
Directions:
1. Rinse rice in colander. Set aside.
2. Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, cook and stir for 10 minutes, or until tender. Add barley, rice and garlic. Cook over medium heat for 1 minute.
3. Stir in chicken broth. Bring to a boil and reduce heat to low. Simmer, covered for an hour, or until barley and rice are tender.
4. Heat remaining oil in large skillet over medium-high heat. Add bell pepper, mushrooms, peas, carrot and oregano. Cook for 5 minutes, or until veggies are tender.
5. Stir together the veggie and rice mixture.
|
|