This quick and savory side dish is made with wild rice, mushrooms and pearl barley.
YIELD
5 servingsPREP
30 minCOOK
90 minREADY
120 minIngredients
Directions
In a 12 inch frying pan or 2 to 3 quart pan, combine onion, mushrooms, garlic, and ½ cup water. Cook, uncovered, on high heat until liquid evaporates and a brown film forms in pan, about 15 minutes; stir often. Add 2 or 3 tablespoons water and stir to free the brown film; cook until the film forms again. Repeat this step 4 or 5 times until onions are richly browned, about 15 minutes.
Rinse and drain rice. Mix with broth in pan. Bring to a boil on high heat; cover, and simmer 30 minutes. Rinse and drain barley. Add to rice; simmer until grains are tender to bite but just slightly chewy, about 20 minutes longer.
Season with salt and pepper to taste. Makes 5 or 6 servings.
Per serving: 184 cal. (7.3 percent from fat); 7.8 g protein; 1½ g fat (0.7 g sat.); 217 g carbo.; 36 mg sodium; 0 mg chol.
Comments
The only suggestions I can make as a chef, are, cook the Wild Rice for 45 to 50 min and after you add the Barley, cover and simmer and add water as needed. Also, Forget the 1st paragraph. Saute veggies and continue to paragraph two.