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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and youâve got one satisfying side! Barb Templin â Norwood, Minnesota Ingredients:
3 cups reduced-sodium chicken broth |
1/4 cup uncooked wild rice |
1/4 cup medium pearl barley |
1/4 cup uncooked brown rice |
1/2 pound baby portobello mushrooms, chopped |
1 small onion, chopped |
1 celery rib, finely chopped |
1 tablespoon butter |
1 tablespoon olive oil |
3 garlic cloves, minced |
1/4 cup grated parmesan cheese |
1/4 cup half-and-half cream |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed.
2. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through. Yield: 6 servings.
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