Rice and Barley Pilaf
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

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.