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
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges
WILD RICE AND BARLEY PILAF (OVEN-BAKED)
A nutty, earthy side dish for pork, beef or chicken.
Provided by Mikekey *
Categories Side Casseroles
Time 1h25m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350F. Coat a 2 1/2 quart casserole with a lid with nonstick cooking spray.
- 2. Melt butter in a medium skillet over medium heat. Add almonds and stir until lightly browned, about 2 minutes. Add onion and garlic and sauté until tender, about 5 minutes.
- 3. Stir in wild rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
- 4. Transfer to prepared casserole. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.
- 5. Stir and serve.
BARLEY AND WILD RICE PILAF
Yummy, basic recipe where the ingredients are merely a suggestion. I use this as a guideline, and end up throwing whatever leftover veggies I have in my fridge in. This is very lightly spiced, so use your imagination and use whatever complements your meal. I think this is nice with some sausage thrown in, personally. Great, painless intro into whole grains!
Provided by MechanicalJen
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse rice in colander. Set aside.
- Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, cook and stir for 10 minutes, or until tender. Add barley, rice and garlic. Cook over medium heat for 1 minute.
- Stir in chicken broth. Bring to a boil and reduce heat to low. Simmer, covered for an hour, or until barley and rice are tender.
- Heat remaining oil in large skillet over medium-high heat. Add bell pepper, mushrooms, peas, carrot and oregano. Cook for 5 minutes, or until veggies are tender.
- Stir together the veggie and rice mixture.
Nutrition Facts : Calories 198.1, Fat 4.6, SaturatedFat 0.8, Sodium 391.4, Carbohydrate 32.7, Fiber 6, Sugar 3, Protein 7.7
WILD RICE AND BARLEY PILAF
Provided by Trish Hall
Categories dinner, weekday, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams
BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS
This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 servings, 3/4 cup each
Number Of Ingredients 9
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.
BARLEY WILD RICE MUSHROOM PILAF
Make and share this Barley Wild Rice Mushroom Pilaf recipe from Food.com.
Provided by spiritussancto
Categories Grains
Time 50m
Yield 5 cups, 5-6 serving(s)
Number Of Ingredients 14
Steps:
- rinse wild rice, combine with water, broth cube, wine if using, and shitakes and bring to a boil, cover, simmer for 20 minute.
- rinse barley and add to wild rice, simmer, covered, another 25 minute.
- pull out shitakes and blend in a food processor or small chopper till the same consistency as barley, stir back in
- add spices, liquid smoke and fresh or canned mushrooms and warm through.
- stir in sour cream if using. sometimes i use some shredded sharp cheese instead.
Nutrition Facts : Calories 143.2, Fat 0.5, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 31.4, Fiber 4.7, Sugar 1.8, Protein 4.9
INSTANT POT® WILD RICE AND BARLEY PILAF
This Instant Pot® wild rice pilaf is hearty and earthy and pairs well with pork or chicken.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Green Peas
Time 1h10m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 22.3 g, Cholesterol 3 mg, Fat 3 g, Fiber 4.2 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 626.7 mg, Sugar 2.7 g
BARLEY, WILD RICE, AND CRANBERRY PILAF
A great side dish - the flavors go well with Thanksgiving dinner. The recipe says serve at room temp, but we re-heated it and served it warm. Everyone really liked it.
Provided by SweetChef
Categories Rice
Time 45m
Yield 6 large servings., 6 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
- While barley and rice is cooking, pour orange juice over cranberries and set aside.
- Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl.
- Drain cranberries, reserving liquid.
- Toss cranberries with barley and rice.
- Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture.
- Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.
Nutrition Facts : Calories 371.6, Fat 25.2, SaturatedFat 2.9, Sodium 202.8, Carbohydrate 33.4, Fiber 6.4, Sugar 5, Protein 6.9
WILD RICE AND BARLEY PILAF WITH DRIED FRUIT
This is a takeoff of a Cooking Light recipe which calls for quinoa. I realized at the last minute I didn't have enough, and this recipe was born as a result.
Provided by smellyvegetarian
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 131.1, Fat 3.8, SaturatedFat 0.6, Sodium 21.5, Carbohydrate 21.6, Fiber 3.2, Sugar 2.2, Protein 4
WILD RICE AND BARLEY PILAF
This delicious side dish goes with any kind of meat, poultry, or seafood. An old favorite and very healthy. Photo: Pillsbury.com
Provided by Ellen Bales
Categories Other Side Dishes
Time 1h15m
Number Of Ingredients 11
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.
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