Name: Rice and Barley Pilaf
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 3 cups reduced-sodium chicken broth -; 1/4 cup uncooked wild rice -; 1/4 cup medium pearl barley -; 1/4 cup uncooked brown rice -; 1/2 pound baby portobello mushrooms, chopped -; 1 small onion, chopped -; 1 celery rib, finely chopped -; 1 tablespoon butter -; 1 tablespoon olive oil -; 3 garlic cloves, minced -; 1/4 cup grated Parmesan cheese -; 1/4 cup half-and-half cream -; 1/8 teaspoon pepper -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rice and Barley Pilaf

1. 3 cups reduced-sodium chicken broth -

2. 1/4 cup uncooked wild rice -

3. 1/4 cup medium pearl barley -

4. 1/4 cup uncooked brown rice -

5. 1/2 pound baby portobello mushrooms, chopped -

6. 1 small onion, chopped -

7. 1 celery rib, finely chopped -

8. 1 tablespoon butter -

9. 1 tablespoon olive oil -

10. 3 garlic cloves, minced -

11. 1/4 cup grated Parmesan cheese -

12. 1/4 cup half-and-half cream -

13. 1/8 teaspoon pepper -

How to cook deliciously - Rice and Barley Pilaf

1. Stage

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.

2. Stage

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.