Rice and Barley Side
"This recipe is packed with tons of flavor. Tastes similar to the ricearoni sides you can buy. The first time I made this hubby could not stop eating it."
photo by Cynna
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 cup basmati rice
- 1 cup pearl barley
- 1⁄4 cup margarine
- 8 green onions (sliced)
- 2 (10 ounce) cans consomme (diluted with equal water)
- 3⁄4 cup mushroom (sliced)
directions
- Brown rice, barley in butter until golden.
- Add green onions, consomme soup, water and mushrooms.
- Cook in covered dutch oven for 30 minutes
- Fluff up and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I agree with LadyRed, this does taste a lot like a Rice-a-Roni side dish. I loved it and wanted more. I used just a little oil rather than the butter and homemade broth (no water). And I used brown basmati, increasing the cooking time to 40 minutes. Delicious. -
Oh my! What a rich and hearty side! Very stick-to-your-ribs and flavorful! I changed a few things such as replacing the basmati rice with long grain rice, butter in place of the margarine, and chicken broth instead of consomme. Just happened to have all that stuff on hand. We had this along side your Chicken and Cabbage Saute Recipe #134513 and it was fabulous! Thank you for sharing. I know I'll make this often!
Tweaks
-
Oh my! What a rich and hearty side! Very stick-to-your-ribs and flavorful! I changed a few things such as replacing the basmati rice with long grain rice, butter in place of the margarine, and chicken broth instead of consomme. Just happened to have all that stuff on hand. We had this along side your Chicken and Cabbage Saute Recipe #134513 and it was fabulous! Thank you for sharing. I know I'll make this often!
