RICE AND BARLEY PILAF
With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges
SAVORY BROWN RICE AND BARLEY
Make and share this Savory Brown Rice and Barley recipe from Food.com.
Provided by puppitypup
Categories Grains
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in olive oil in a 4 qt saucepan over medium-high heat.
- Add remaining ingredients, except green onions, and bring to a boil.
- Cover and turn down to simmer, cooking for 45 minutes without removing lid.
- Fluff with a rice, garnish with green onions and serve.
Nutrition Facts : Calories 200.2, Fat 2, SaturatedFat 0.4, Cholesterol 0.2, Sodium 433.2, Carbohydrate 40.9, Fiber 6, Sugar 3.7, Protein 5.7
BROWN RICE AND BARLEY
Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009).
Provided by Sharon123
Categories Short Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
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!
BROWN RICE AND BARLEY
Provided by Lillian Chou
Categories Side Christmas Vegetarian Dinner Barley Healthy Vegan Christmas Eve Brown Rice Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (as part of a korean meal) servings
Number Of Ingredients 3
Steps:
- Rinse rice and barley in a medium-mesh sieve, then drain and transfer to a 4- to 5-quart heavy pot. Add water (31/2 cups) and bring to a rolling boil. Reduce heat to low and cook, covered, 45 minutes. Remove from heat and let stand, covered, 10 minutes, then stir from top to bottom with a rubber spatula.
BARLEY, QUINOA, & RICE PILAF
I had partial boxes of these grains in my pantry and decided to make a medley of grain pilaf as a side dish. It turned out wonderful. Nice change from the same old sides usually served with a meal. I served it with baked fish and a salad. Awesome.
Provided by barbara lentz
Categories Other Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- 1. Melt the stick of butter in large saute pan. Add the onion, garlic, and mushrooms. Saute about 5 minutes. Stir in the Quinoa and brown about 1 minute. Add the wine and cook until most is evaporated. Add the chicken broth, rice and barley. Cook stirring frequently until the rice, quinoa and barley is cooked and the liquid is absorbed. About 20 minutes. Stir in the thyme leaves and taste and adjust for salt and pepper.
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- Heat oil in a medium saucepan and saute onions for 10 minutes. Add celery and mushrooms, reduce heat to medium-low and sauté another 5 minutes. Remove from heat.
- Heat a skillet and dry roast the brown rice and barley over high heat until most of the water from rinsing has evaporated. Reduce heat to medium-low and dry roast for another 3 to 4 minutes, until the grain begins to smell a bit nutty. Stir constantly!
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