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Mixed Rice and Barley Bake

The mellow flavor of the wholesome grains in this nutritious casserole is enhanced by garlic, onion and thyme. "The hearty easy-to-prepare side dish goes great with meat, fish or poultry," notes Marion Bengson of New Brighton, Minnesota. "I make it often for my family and for company, Everyone enjoys it."
  • Total Time
    Prep: 20 min. Bake: 1-1/4 hours
  • Makes
    7 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
2/3 cup: 129 calories, 2g fat (1g saturated fat), 4mg cholesterol, 539mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch.

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