Fruited Barley And Wild Rice Pilaf Recipes

BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
• Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
• Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

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.

WILD RICE AND BARLEY PILAF

Steps:

• 1. In a medium saucepan, melt butter over medium heat. Add barley; cook 6 to 8 minutes or until lightly browned, stirring occasionally.
• 2. Add onion and garlic; cook and stir 2 to 3 minutes or until crisp-tender. Add broth and water. Bring to a boil. Stir in rice, lemon peel, almonds, cran-raisins, and pepper; return to a boil. Reduce heat; cover and simmer 50 to 60 minutes or until barley and rice are tender.

FRUIT AND WILD RICE PILAF

Steps:

• Melt butter in medium saucepan over med-high heat.
• Add onions and celery.
• Cook 3 minutes, stirring occasionally.
• Add broth, water, rice, contents of seasoning packet, and fruit.
• Bring to boil. Reduce heat to med-low.
• Cover and simmer 25 minutes, or until liquid is absorbed.
• Stir in pecans and serve.

BARLEY-RICE PILAF

Steps:

• Preheat oven to 350.
• In medium skillet, over medium heat, melt butter. Add almonds and stir until lightly browned, about 2 mintues. Add onion and garlic and saute until tender about 5 minutes.
• Stir in rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
• Transfer to 2 1/2-quart casserole lightly coated with cooking spray. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.

WILD RICE AND BARLEY PILAF WITH DRIED FRUIT

Steps:

• Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add wild rice and barley. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand 15 minutes; fluff with a fork.
• Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
• Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally.
• Add garlic; cook 1 minute.
• Stir in cooked rice, cranberries, and walnuts; cook until thoroughly heated.

INSTANT POT® WILD RICE AND BARLEY PILAF

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
• Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.