Mixed Rice And Barley Bake Food

WILD RICE AND BARLEY SOUP MIX

Steps:

• In a small bowl, combine the first five ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, vegetable flakes, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch. , To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits if desired.

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.

BARLEY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
• Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

MUSHROOM BARLEY CASSEROLE

Steps:

• In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.

BARLEY VEGETABLE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Spray 1-quart casserole with nonstick cooking spray.
• 2. Place barley and 2 tablespoons broth in nonstick skillet; cook and stir over medium heat 3 minutes or until lightly browned. transfer to prepared casserole.
• 3. Add Vegetables, garlic powder, pepper and remaining 1 cup broth to casserole; mix well.
• 4. Cover and bake 50 minutes or until barley is tender and most of liquid is absorbed, stirring several times during baking. Stir in margarine and salt, if desired. Let stand 5 minutes before serving.

MIXED GRAIN AND WILD RICE CEREAL

Steps:

• In a large saucepan, combine 2 cups water and wild rice; bring to a boil. Cover and simmer for 20 minutes; drain. Place in a greased 2-1/2-qt. baking dish. Add the barley, oats, raisins, dates, brown sugar, butter, cinnamon and remaining water. , Cover and bake at 375° for 1 hour and 40 minutes or until grains are tender, stirring occasionally. Serve with honey if desired.

BARLEY CASSEROLE

Steps:

• Melt butter in fry pan.
• Add onions, mushrooms and barley.
• Saute until lightly browned.
• Put into greased 1 1/2 quart casserole.
• Add almonds, green onion, salt and pepper.
• Dissolve Oxo cubes in boiling water.
• Add to casserole.
• Stir to mix well.
• Cover and bake in 350 degree oven for 1 1/2 hours or until barley is tender.

VEGETABLE BARLEY BAKE

Steps:

• Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.

BARLEY MUSHROOM CASSEROLE

Steps:

• preheat oven to 350.
• on stovetop in a dutch oven melt butter and add sugar and onion, stirring.
• cover and cook on medium heat 25 minutes until carmelized, stirring often add barley, stir to coat, remove from heat.
• add remaining ingredients, stir, cover and bake in oven 1 hour until barley is tender.

BROWN RICE AND BARLEY

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.

MIXED GRAIN AND WILD RICE CEREAL

Steps:

• Simmer 2 cups water and wild rice in small saucepan 20 minutes. Drain.
• Preheat oven to 375°F. Butter 2 1/2-quart ovenproof dish. In prepared dish, mix wild rice with remaining 6 cups water. Stir in all remaining ingredients. Cover loosely with foil and bake until grains are tender, water is absorbed and cereal is creamy, stirring occasionally, about 1 1/2 hours.

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 BAKE

Steps:

• Saute celery, mushrooms, onions and garlic in butter until soft.
• Add barley and cook until light brown.
• In a 2 quart buttered casserole combine barley mixture, parsley or cilantro and chicken broth. Cover and bake at 350 for 30 minutes and then uncover and bake for 45 minutes more or until barley is tender and liquid is absorbed. If necessary, add more broth. Season with salt and pepper to taste.