Barley Wild Rice Compote Food

RICE AND BARLEY PILAF

Steps:

• 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., 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.

WILD RICE AND BARLEY PILAF

Steps:

• Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
• In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
• Drain the cranberries.
• Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.

BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
• Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
• Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

BARLEY-WILD RICE COMPOTE

Steps:

• Place vinegar, oregano, salt and pepper in a small bowl and whisk together. Slowly add the olive oil in a steady stream and continue whisking until it is incorporated. Set the dressing aside Place wild rice in a saucepan and add 2q salted water. Bring to a boil and turn heat to lo. Simmer, covered,40-45 min or until kernels ouff. Place barley in saucepan and add 1q salted water. bring to boil and turn to lo. simmer 20-25min until tender. Dranin grains together in fine mesh strainer, rinse under warm running water. drain again and transfer while warm tomixing bowl. Add scallions, cranberries and dressing. Toss to combine. Cool to room temp. and stir in pecans and basil. adjust seasonings w salt and pepper and cover with plastic wrap. set aside while cooking scallops

WILD RICE, MUSHROOM & BARLEY SOUP

Steps:

• Heat oil in large saucepan. Add mushrooms, onion, bell pepper and garlic. Cook stirring 8 - 10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes before serving. Ladle into bowls, serve with warm dark bread or fesh bagels.

BARLEY AND WILD RICE PILAF

Steps:

• Rinse rice in colander. Set aside.
• Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, cook and stir for 10 minutes, or until tender. Add barley, rice and garlic. Cook over medium heat for 1 minute.
• Stir in chicken broth. Bring to a boil and reduce heat to low. Simmer, covered for an hour, or until barley and rice are tender.
• Heat remaining oil in large skillet over medium-high heat. Add bell pepper, mushrooms, peas, carrot and oregano. Cook for 5 minutes, or until veggies are tender.
• Stir together the veggie and rice mixture.

PRESSURE COOKER WILD RICE AND BARLEY CASSEROLE

Steps:

• Mince the shallots.
• Melt 2 Tbs butter in the pressure cooker.
• Add the shallots and cook over high heat until soft, about 2 minutes.
• Add the rice and barley and stir well.
• Pour in the sherry.
• When the mixture has stopped sputtering, add the beef stock or broth and water.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 23 minutes.
• Release pressure.
• Most of the rice should be split open and tender but not mushy.
• Return the cover and cook longer if necessary.
• If there is liquid remaining after the rice is cooked, pour it off.
• The mushrooms can be cooked in the pressure cooker by removing the rice and after it is cooked, or they can be cooked in a skillet while the rice is cooking.
• Melt the remaining 2 Tbs butter in the pressure cooker or a skillet.
• Add the mushrooms and cook over high heat until they are soft and most of the liquid has been cooked away.
• Fold the mushrooms into the rice mixture and add salt to taste.
• This dish can be made several days in advance and refrigerated.
• Reheat on the stove or in the microwave oven before serving.

BARLEY WILD RICE MUSHROOM PILAF

Steps:

• rinse wild rice, combine with water, broth cube, wine if using, and shitakes and bring to a boil, cover, simmer for 20 minute.
• rinse barley and add to wild rice, simmer, covered, another 25 minute.
• pull out shitakes and blend in a food processor or small chopper till the same consistency as barley, stir back in
• add spices, liquid smoke and fresh or canned mushrooms and warm through.
• stir in sour cream if using. sometimes i use some shredded sharp cheese instead.

BROWN RICE AND BARLEY

Steps:

• Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
• Add water or broth and bring to a rolling boil.
• Reduce heat to low and cook covered, about 45 minutes.
• Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!

BARLEY, WILD RICE, AND CRANBERRY PILAF

Steps:

• In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
• While barley and rice is cooking, pour orange juice over cranberries and set aside.
• Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl.
• Drain cranberries, reserving liquid.
• Toss cranberries with barley and rice.
• Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture.
• Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.