Barley and Wild Rice Pilaf Recipe
Ingredients
| Wild rice | 1/2 Cup (16 tbs), uncooked | |
| Olive oil | 2 Tablespoon, divided | |
| Onion | 1 Medium, chopped | |
| 1 cup uncooked pearl barley | ||
| Garlic | 3 Clove (5gm), minced | |
| Chicken broth | 4 Cup (16 tbs) | |
| 1 large red bell pepper, cut into 1/4-inch pieces | ||
| Mushrooms | 3 Ounce, thinly sliced | |
| Frozen green peas | 1/2 Cup (16 tbs), thawed | |
| Shredded carrot | 1/2 Cup (16 tbs) | |
| 1 teaspoon dried oregano leaves or 1 tablespoon chopped fresh oregano | ||
Directions
1. Rinse rice in fine strainer under cold running water. Drain; set aside.
2. Heat 1 tablespoon oil in 3-quart saucepan over medium-high heat. Add onion; cook and stir about 10 minutes or until tender. Add barley, rice and garlic; cook and stir over medium heat 1 minute.
3. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 1 hour or until barley and rice are tender.
4. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add bell pepper, mushrooms, peas, carrot and dried oregano; cook and stir 5 to 6 minutes until vegetables are tender.
5. Stir bell pepper mixture into rice mixture. Garnish with fresh oregano, if desired.
2. Heat 1 tablespoon oil in 3-quart saucepan over medium-high heat. Add onion; cook and stir about 10 minutes or until tender. Add barley, rice and garlic; cook and stir over medium heat 1 minute.
3. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 1 hour or until barley and rice are tender.
4. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add bell pepper, mushrooms, peas, carrot and dried oregano; cook and stir 5 to 6 minutes until vegetables are tender.
5. Stir bell pepper mixture into rice mixture. Garnish with fresh oregano, if desired.
Chef
