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Mixed Rice and Barley Bake
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |