Barley & Rice Pilaf from Company's Coming

Name: Barley & Rice Pilaf from Company's Coming
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 9 cups
Ingredients: 2 tablespoons olive oil, divided; 1 cup celery, chopped; 1 cup onion, chopped; 2 garlic cloves, minced; 1 1/4 cups pearl barley; 1 cup long grain brown rice, white works well too; 6 cups boiling water; 1 cup carrot, julienne; 3 tablespoons chicken bouillon powder, I use liquid; 1 tablespoon parsley flakes; 1/4 teaspoon red pepper flakes

(5)

Recipe by Diana 2

This is an amazing recipe. Not only is it great as a side dish, it's terrific all on its own. Feel free to change up the vegetables. Because of my love for onions.....I tend to cut them into large chunks. This makes a large amount, but I usually cut it in half. Freezes well too! Slightly different from others already posted.

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READY IN: 2hrs 20mins

YIELD: 9 cups

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons olive oil, divided
1

cup celery, chopped
1

cup onion, chopped
2

garlic cloves, minced
1 ¹⁄₄

cups pearl barley
1

cup long grain brown rice, white works well too
6

cups boiling water
1

cup carrot, julienne
3

tablespoons chicken bouillon powder, I use liquid
1

tablespoon parsley flakes
¹⁄₄

teaspoon red pepper flakes

DIRECTIONS

Preheat oven to 350*.
Heat 1 tbsp of oil in a large frying pan on medium heat.
Add celery, onion and garlic and cook for 5 - 10 minutes or until the onion has softened to your liking -- or not :).
Transfer to a 3 quart casserole dish.
Heat the remaining tablespoon of oil in the same frying pan, and add the barley and rice.
Heat and stir for about 5 minutes, or until the grains start to turn golden brown.
Add this to the onion mixture, along with the water, carrots, bouillon, parsley and pepper. Stir well.
Bake, covered, for about 2 hours or until the barley is tender and liquid absorbed.

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