Wild Rice and Barley With Mushrooms

Submitted by Leslie in Texas

"This makes a great side dish for most meats. Originally from a February 1989 issue of Bon Appetit."

 

• Ready In: 1hr 48mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 small onion, minced
• 1⁄2 cup unsalted butter (1 stick)
• 1 1⁄4 cups wild rice (8 oz.)
• 2 tablespoons pearl barley
• 4 cups beef broth
• 1⁄4 teaspoon dried thyme, crumbled
• 1⁄4 teaspoon fresh ground pepper
• 8 ounces small mushrooms, sliced

directions

1. Melt butter in heavy medium skillet over medium heat.
2. Add onion and cook until soft, stirring occasionally, about 8 minutes;mix in rice and barley.
3. Add beef broth, thyme and pepper and bring to boil.
4. Reduce heat, cover and simmer until liquid is absorbed, stirring occasionally, about 1 1/4 hours.
5. Melt remaining butter in heavy medium skillet over medium heat.
6. Add mushrooms and cook until soft, stirring frequently, about 5 minutes; stir mushrooms into rice and serve hot.
7. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm on stove over medium heat or microwave on high, stirring occasionally.).