Wild Rice And 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
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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