Wild Rice And Barley Soup Mix 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.

HEARTY BEEF AND BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.

CHICKEN, BARLEY, & WILD RICE SOUP

Steps:

• 1. Add red onion, celery, garlic, parsley, and carrots to olive oil and sauté until onion is tender. You can also add the barley and wild rice at this point to let it get a little browning action and flavor going.
• 2. Transfer to stock pot and add remainder of ingredients except for the peas, beans, green onions and bacon.
• 3. Bring to a slight boil, then reduce to med-low heat. Continue to simmer, stirring occasionally, for 30 minutes or until rice and barley are tender. Add additional water and seasoning if needed...barley and rice soak up a lot of liquid, so you'll probably have to. You can make this as "soupy" as you wish, or you can leave it on the thicker side.
• 4. Add frozen peas, beans, bacon pieces and green onion tops about 5 minutes before serving and heat through.
• 5. Variation - Substitute ½ ring of diced smoked sausage for the bacon pieces and throw in some macaroni at the last minute.
• 6. Serve! Great with oyster crackers or a grilled cheese sandwich. Bet you can't eat just one bowl!

WILD RICE SOUP

Steps:

• In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

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 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.