Wild Rice & Barley Pilaf
This quick and savory side dish is made with wild rice, mushrooms and pearl barley.
Yield
5 servingsPrep
30 minCook
90 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
minced |
|
| ½ | pound |
mushrooms
sliced |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | cup |
wild rice
|
|
| 3 ½ | cups |
chicken broth
|
|
| ½ | cup |
pearl barley
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
minced |
|
| 226.8 | g |
mushrooms
sliced |
|
| 1 | each |
garlic cloves
minced |
|
| 237 | ml |
wild rice
|
|
| 828 | ml |
chicken broth
|
|
| 118 | ml |
pearl barley
|
|
| 1 | x |
salt and black pepper
|
*
|
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.
