Thank you, Sharon 123, for this recipe; it was a good mix! I upped the barley to a cup and reduced the brown rice to 1.5 cups to add even more of barley's health properties. This mixture turns out fluffy and way better than the sum of its parts. Thanks also to -Rita- for the suggestion of adding onion and a bit of olive oil at the beginning, which I did do. If anyone can find it, try Better Than Boullion if you don't have stock on hand--it makes for a tasty base.
Very nice! I used beef broth and it added a nice richness. I would eat this with just some chicken and green onions in it! You asked for short or medium grain brown rice, but I had long grain and it worked just fine. I am freezing this in 12 x 1/2 cup portions for my DFIL to add to his meals. Made for Football Tag, week 5. Thanks Sharon123! :)
I love barley and brown rice. So I knew I couldn't go wrong with this recipe. I sauteed a small chopped onion in olive oil then added the rice and barley to coat with oil. added water and walla. A delish side. Thanks Sharon for a healthy yummy side.
Made half a recipe to use in veggie burgers. Easier than I thought.
I have been trying to slowly change some of my family's eating habits to healthier alternatives and I think this one will stick! I used one can of chicken broth and added enough water to make the 3.5 cups. My little ones won't eat rice, but they decided this was like oatmeal and they were willing to eat it.
Simple and easy! The leftovers were eaten the next day for breakfast with milk, raisins, cinnamon, brown sugar, etc. Great combination! Reviewed for Sharon123's Cookathon.
Great. Made with chicken broth. So much healthier than white rice and delicious. Kids loved it too.
I was very happy with how this turned out, perfect texture. I used chicken broth. I think next time I'll try half and half barley vs brown rice. Thanks Sharon!