Barley and Rice Pilaf Recipe
If you're tired of potatoes, try this quick-and-easy pilaf for a change of taste. "I put it together while trying to use up left-over rice," writes Marilyn Bazant of Albuquerque, New Mexico. "I've experimented with many variations, such as adding broccoli florets and asparagus."
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped sweet red pepper
- 1/2 cup finely chopped green onions
- 1 garlic clove, minced
- 1 tablespoon canola oil
- 3 cups cooked long grain rice
- 1 cup cooked medium pearl barley
- 2 bacon strips, cooked and crumbled
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a large skillet, saute the celery, red pepper, onions and garlic in oil until crisp-tender. Stir in the rice, barley, bacon, salt and pepper; cook and stir until heated through. Yield: 6 servings.
Originally published as Barley and Rice Pilaf in Light & Tasty June/July 2002, p62
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