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Baked Barley and Wild Rice

Baked Barley and Wild Rice
“We eat many whole grain dishes, but this is our favorite.” Not only is it heartwarming and flavorful, it also delivers 4 g of fiber per serving. Edna Woodard - Fredericksburg, Texas
12 ServingsPrep: 70 min. Bake: 65 min.

Ingredients

  • 1/3 cup uncooked wild rice
  • 4 cups water, divided
  • 1 cup medium pearl barley
  • 1 tablespoon butter
  • 1 cup sliced fresh mushrooms
  • 2 cups reduced-sodium chicken broth
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup slivered almonds
  • 1 envelope onion soup mix
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder

Directions

  • In a small saucepan, combine wild rice and 1 cup water. Bring to a
  • boil. Reduce heat; cover and simmer for 50-60 minutes or until rice
  • is tender.
  • In a large skillet over medium heat, cook and stir barley in butter
  • for 2 minutes. Add mushrooms; cook 2 minutes longer or until
  • mushrooms are tender. Transfer to a 2-1/2-qt. baking dish coated
  • with cooking spray. Stir in the broth, water chestnuts, almonds,
  • soup mix, garlic salt, onion powder, cooked rice and remaining
  • water.
  • Cover and bake at 350° for 1 hour, stirring twice. Uncover; bake
  • 5-10 minutes longer or until barley is tender. Let stand for 5
© Taste of Home 2012

2 of 2

Baked Barley and Wild Rice (continued)

Directions (continued)

  • minutes before serving. Yield: 12 servings.
Nutrition Facts: 2/3 cup equals 119 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 386 mg sodium, 22 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
© Taste of Home 2012