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Rice and Barley Pilaf

 Rice and Barley Pilaf
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
6 ServingsPrep: 20 min. Cook: 1 hour

Ingredients

  • 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

Directions

  • 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.
  • 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.

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Rice and Barley Pilaf (continued)

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