Barley-Rice Pilaf

Submitted by rickuvm

"From "The Big Book of Casseroles" by Maryana Vollstedt"

 

• Ready In: 1hr 10mins
• Ingredients: 13
• 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.

Reviews

[petlover]

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

 

[Outta Here]

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!