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Baked Barley and Wild Rice Recipe

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“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
TOTAL TIME: Prep: 70 min. Bake: 65 min.
MAKES:12 servings
TOTAL TIME: Prep: 70 min. Bake: 65 min.
MAKES: 12 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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 minutes before serving. Yield: 12 servings.
Originally published as Baked Barley and Wild Rice in Healthy Cooking December/January 2009, p40

Nutritional 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.

Reviews for Baked Barley and Wild Rice(3)

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MY REVIEW
Reviewed Jan. 18, 2013

Just read it over again. I see my mistake. Oops! Too early in the morning I guess. Please excuse me.

MY REVIEW
Reviewed Jan. 18, 2013

Didn't make it yet. Ingredients call for uncooked rice and method calls for cooked???? Anybody offer clarification?

MY REVIEW
Reviewed Jan. 5, 2009

mine came out pretty watery, so I'm reducing water to 3 cups and see what happens.

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