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Rice and Barley Pilaf

Name: Rice and Barley Pilaf
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 6 servings.
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

3 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 1 hour

Makes

6 servings

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

Rice and Barley Pilaf Recipe photo by Taste of Home

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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.

Nutrition 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.

Rice and Barley Pilaf

Total Time

Makes

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