Barley and Wild Rice Pilaf

Yummy, basic recipe where the ingredients are merely a suggestion. I use this as a guideline, and end up throwing whatever leftover veggies I have in my fridge in. This is very lightly spiced, so use your imagination and use whatever complements your meal. I think this is nice with some sausage thrown in, personally. Great, painless intro into whole grains!

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1⁄2 cup wild rice, uncooked
• 2  tablespoons olive oil, divided
• 1  medium onion, chopped
• 1  cup pearl barley, uncooked
• 3  garlic cloves, minced
• 4  cups chicken broth
• 1  large bell pepper, diced
• 3  ounces fresh mushrooms, thinly sliced
• 1⁄2 cup peas
• 1⁄2 cup carrot, shredded
• 1  teaspoon oregano

Directions

1. Rinse rice in colander. Set aside.
2. 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.
3. 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.
4. 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.
5. Stir together the veggie and rice mixture.