Home > Recipes > Mixed Rice and Barley Bake

Mixed Rice and Barley Bake Recipe

The mellow flavor of the wholesome grains in this nutritious casserole is enhanced by garlic, onion and thyme. "The hearty easy-to-prepare side dish goes great with meat, fish or poultry," notes Marion Bengson of New Brighton, Minnesota. "I make it often for my family and for company, Everyone enjoys it."

This recipe is:

Healthy

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Mixed Rice and Barley Bake Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

7 Servings
Prep: 20 min. Bake: 1-1/4 hours

Ingredients

1/3 cup uncooked wild rice
1/3 cup uncooked long grain brown rice
1/3 cup uncooked pearl barley
1 garlic clove, minced
1 teaspoon butter
1 large sweet onion, chopped
8 ounces fresh mushrooms, sliced
3 cups reduced-sodium beef broth or vegetable broth
2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley

Directions

Rinse wild rice with hot water; drain. Combine the wild rice, brown rice and barley. In a saucepan, saute garlic in butter. Add rice mixture; saute for 2-3 minutes. Add the onion, mushrooms, broth, thyme, salt and pepper. Bring to a boil.
Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 70 minutes or until rice and barley are tender. Uncover; bake 5-10 minutes longer or until liquid is absorbed. Stir in parsley. Yield: 7 servings.

Nutritional Analysis: One serving (2/3 cup) equals 129 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 539 mg sodium, 23 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch.

Mixed Rice and Barley Bake published in Light & Tasty October/November 2004, p7