Wild Rice & Barley Pilaf Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 small: Onion, minced
1/2 lbs: Mushrooms, sliced
1: Garlic clove, minced
1 cup: Wild rice,
3 1/2 cup: Chicken broth,
1/2 cup: Pearl barley,
Salt and pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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