Mixed Rice and Barley Bake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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The mellow flavor of the wholesome grains in this nutritious casserole is enhanced by garlic, onion and thyme. The hearty easy-to-prepare side dish goes great with meat, fish or poultry, notes Marion Bengson of New Brighton, Minnesota. I make it often for my family and for company, Everyone enjoys it. Ingredients:
1/3 cup uncooked wild rice |
1/3 cup uncooked long grain brown rice |
1/3 cup uncooked pearl barley |
1 garlic clove, minced |
1 teaspoon butter |
1 large sweet onion, chopped |
8 ounces fresh mushrooms, sliced |
3 cups reduced-sodium beef broth or vegetable broth |
2 teaspoons dried thyme |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons minced fresh parsley |
Directions:
1. Rinse wild rice with hot water; drain. Combine the wild rice, brown rice and barley. In a saucepan, saute garlic in butter. Add rice mixture; saute for 2-3 minutes. Add the onion, mushrooms, broth, thyme, salt and pepper. Bring to a boil.
2. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 70 minutes or until rice and barley are tender. Uncover; bake 5-10 minutes longer or until liquid is absorbed. Stir in parsley. Yield: 7 servings.
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