Title: Wild Rice and Barley Pilaf
Categories: Misc
Yield: 5 Servings
| 1 | sm | Onion; minced |
| 1/2 | lb | Mushrooms, sliced |
| 1 | | Garlic clove; minced |
| 1 | c | Wild rice |
| 3 1/2 | c | Chicken broth |
| 1/2 | c | Pearl barley |
| | | Salt and pepper |
In a 12-inch frying pan or 2- to 3-quart pan, combine onion, mushrooms,
garlic, and 1/2 cup water. Cook, uncovered, on high heat until liquid
evaporates and a brown film forms in pan, about 15 minutes; stir often. Add
2 or 3 tablespoons water and stir to free the brown film; cook until the
film forms again. Repeat this step 4 or 5 times until onions are richly
browned, about 15 minutes. Rinse and drain rice. Mix with broth in pan.
Bring to a boil on high heat; cover, and simmer 30 minutes. Rinse and drain
barley. Add to rice; simmer until grains are tender to bite but just
slightly chewy, about 20 minutes longer. Season with salt and pepper to
taste. Makes 5 or 6 servings. Per serving: 184 cal. (7.3 percent from
fat); 7.8 g protein; 1.5 g fat (0.7 g sat.); 217 g carbo.; 36 mg sodium; 0
mg chol.