Wild Rice Barley And Dried Cherry Pilaf Food

WILD RICE AND CHERRY PILAF

Steps:

• Heat a medium-large saucepan over medium heat. Add 1 tablespoon olive oil, then cinnamon and smashed garlic clove, and let sizzle in the oil for 1 minute. Fold in rice to coat, then add 1 teaspoon salt and broth (according to package directions). Cook according to package directions, adding dried cherries for last 15 minutes of cooking.
• Meanwhile, heat a large skillet over medium-low heat. Add remaining 2 tablespoon oil, then onion and 1⁄4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, 10 minutes. Uncover and continue to cook, stirring, until onions are golden, 15 to 20 minutes more. Add sliced garlic and thyme and cook 1 minute. Add wine and simmer, scraping up the bottom of the pan until almost evaporated.
• Fold onion mixture into rice along with parsley and pecan pieces.

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 WITH DRIED FRUIT

Steps:

• Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add wild rice and barley. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand 15 minutes; fluff with a fork.
• Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
• Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally.
• Add garlic; cook 1 minute.
• Stir in cooked rice, cranberries, and walnuts; cook until thoroughly heated.

WILD RICE, BARLEY AND DRIED CHERRY PILAF

Steps:

• To rinse wild rice, place it in a pan of warm water, stir, and remove particles that float to the top. Drain and rinse again; drain before using. In a saucepan, combine rice and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in barley, cherries, marjoram, and butter. Spoon into a 1-1/2-quart casserole.
• Bake, covered, in a 325 degree F oven for 60 to 65 minutes or until rice and barley are tender and liquid is absorbed, stirring once. Fluff rice mixture with a fork; stir in pecans. Season to taste with salt and pepper.

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.

FRUITED BARLEY AND WILD RICE PILAF RECIPE

Steps:

• In a 2 qt saucepan heat oil; add almonds and spring onion. Cook and stir over medium heat till nuts are golden brown. Remove from pan; set aside.
• Carefully add the water to pan; bring to boiling. Stir in uncooked rice, barley, raisins, and fresh ginger.
• Return to boiling then reduce heat. Cover and simmer for about 45 minutes, or till grains are tender.
• Stir in nut mixture, fruit, honey, salt, and nutmeg. Cook for 5 minutes more.
• Fluff rice and grains with a fork and serve.

CRANBERRY WILD RICE PILAF

Steps:

• Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.

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.

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.