Barley-Rice Pilaf

From "The Big Book of Casseroles" by Maryana Vollstedt

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1⁄4 cup  sliced almonds
• 1  yellow onion, chopped
• 1  garlic clove, minced
• 2⁄3 cup brown rice
• 1⁄3 cup pearl barley, rinsed and drained
• 2 1⁄4 cups  chicken stock
• 1⁄4 cup dry white wine
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄4 cup parsley, chopped
•  pepper

Directions

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.