Rice and Barley Pilaf Recipe

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

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Rice and Barley Pilaf in Healthy Cooking February/March 2010, p33

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.

  • 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
  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

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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!"

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

"Perfect the way it is. Delicious!"

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

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

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