Rice and Barley Pilaf Recipe
Rice and Barley Pilaf Recipe photo by Taste of Home
Next Recipe

Rice and Barley Pilaf Recipe

Read Reviews
5 3 4
Publisher Photo
With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you’ve got one satisfying side! Barb Templin — Norwood, Minnesota
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 6 servings


  • 3 cups reduced-sodium chicken broth
  • 1/4 cup uncooked wild rice
  • 1/4 cup medium pearl barley
  • 1/4 cup uncooked brown rice
  • 1/2 pound baby portobello mushrooms, chopped
  • 1 small onion, chopped
  • 1 celery rib, finely chopped
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup half-and-half cream
  • 1/8 teaspoon pepper

Nutritional Facts

1/2 cup: 176 calories, 7g fat (3g saturated fat), 13mg cholesterol, 363mg sodium, 23g carbohydrate (2g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.


  1. In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed.
  2. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through. Yield: 6 servings.
Originally published as Rice and Barley Pilaf in Healthy Cooking February/March 2010, p33

Reviews for Rice and Barley Pilaf

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
annrms User ID: 2649709 254893
Reviewed Oct. 2, 2016

"Fantastic recipe...! I used broth from preparing saut?ed spinach in garlic oil and chicken broth. I tend to save all vegetable/meat cooking water to use in preparing rice dishes or soup. We loved the texture of the barley and the added vegetables made the dish a perfect side dish. Will use leftovers to make fried "rice". This recipe is definitely a healthy keeper!"

blizzard6 User ID: 2708558 174676
Reviewed Aug. 31, 2011

"Perfect the way it is. Delicious!"

wiscook User ID: 1143528 189039
Reviewed Feb. 7, 2010

"needs more spices, not sure what, but will experiment."

Loading Image