 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
Packed with rice, lentils and barley, this filling side dish has a rich, nutty taste and texture. Lillian Zurock serves it often on her grain farm in Spirit River, Alberta. Ingredients:
1 medium onion, chopped |
1 tablespoon canola oil |
1/2 cup medium pearl barley |
1/2 cup uncooked brown rice |
1/2 cup uncooked wild rice |
1/2 cup dried lentils, rinsed |
1/2 cup sliced almonds |
1 tablespoon chicken bouillon granules |
4-1/2 cups boiling water |
1 tablespoon salt-free seasoning blend |
2 tablespoons sherry or additional water |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute onion in oil for 2 minutes. Add the barley, brown rice, wild rice, lentils and almonds; saute 5-6 minutes longer or until almonds are lightly browned. Transfer to a 3-qt. baking dish coated with cooking spray.
2. Dissolve bouillon in boiling water; stir in the seasoning blend and sherry or additional water. Carefully pour over grain mixture; stir to combine.
3. Cover and bake at 350° for 60-70 minutes or until grains are tender. Yield: 12 servings.
|
|