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
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
Reviews
Delicious! I used 4 cups of chicken broth to finish the carton. I didn't have wild rice. I used 1/2 cup brown rice and 1/2 cup barley. Boiled the broth, from there followed the recipe. I did not add the 1/4 cup half and half. I couldn't see the need for it. Quite a good whole grain recipe!! I will make this again.
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!
Perfect the way it is. Delicious!
needs more spices, not sure what, but will experiment.
No comment left
No comment left