Barley Wild Rice Compote Recipes

RICE AND BARLEY PILAF

Steps:

• 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.

24 BEST WAYS TO COOK WITH BARLEY (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a barley recipe in 30 minutes or less!

BARLEY-WILD RICE COMPOTE

Steps:

• Place vinegar, oregano, salt and pepper in a small bowl and whisk together. Slowly add the olive oil in a steady stream and continue whisking until it is incorporated. Set the dressing aside Place wild rice in a saucepan and add 2q salted water. Bring to a boil and turn heat to lo. Simmer, covered,40-45 min or until kernels ouff. Place barley in saucepan and add 1q salted water. bring to boil and turn to lo. simmer 20-25min until tender. Dranin grains together in fine mesh strainer, rinse under warm running water. drain again and transfer while warm tomixing bowl. Add scallions, cranberries and dressing. Toss to combine. Cool to room temp. and stir in pecans and basil. adjust seasonings w salt and pepper and cover with plastic wrap. set aside while cooking scallops

WILD RICE AND BARLEY PILAF

Steps:

• Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
• In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
• Drain the cranberries.
• Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.

BROWN RICE AND BARLEY

Steps:

• Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
• Add water or broth and bring to a rolling boil.
• Reduce heat to low and cook covered, about 45 minutes.
• Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!

WILD RICE, MUSHROOM & BARLEY SOUP

Steps:

• Heat oil in large saucepan. Add mushrooms, onion, bell pepper and garlic. Cook stirring 8 - 10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes before serving. Ladle into bowls, serve with warm dark bread or fesh bagels.

WILD RICE AND BARLEY SOUP MIX

Steps:

• In a small bowl, combine the first five ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, vegetable flakes, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch. , To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits if desired.