Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

From "The Big Book of Casseroles" by Maryana Vollstedt

Ingredients Nutrition


  1. Preheat oven to 350.
  2. In medium skillet, over medium heat, melt butter. Add almonds and stir until lightly browned, about 2 mintues. Add onion and garlic and saute until tender about 5 minutes.
  3. Stir in rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
  4. Transfer to 2 1/2-quart casserole lightly coated with cooking spray. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.
Most Helpful

great- wonderful side dish- easy- i served this with pot roast-thanks for the great recipe

petlover August 29, 2008

Very tasty! Went well with a roasted chicken and asparagus. The only change I made was the addition of about 1 cup of sliced mushrooms, because I had them and they needed to be used. Thanks for posting this recipe!

Outta Here October 29, 2006