Two-Grain Pilaf With Wild Mushrooms

Two-Grain Pilaf With Wild Mushrooms

Taste the goodness of the nutty and chewy texture of two grains—barley and wild rice. This healthy side dish complements a Thanksgiving turkey perfectly!

15 min. prep time
8 servings
151 Rating


3/4 cup water
1/2 cup uncooked wild rice, rinsed, drained
1 (14-ounce) can chicken broth
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1/2 cup uncooked barley
2 tablespoons Land O Lakes® Butter
1 medium (1/2 cup) carrot, thinly sliced
1 cup sliced or chopped fresh shiitake and/or chanterelle mushrooms*
1 rib (1/2 cup) celery, sliced
1 medium (1/2 cup) onion, chopped


Combine water, rice, chicken broth, thyme, salt, marjoram and pepper in 3-quart saucepan. Cook over medium-high heat until mixture comes to a full boil (7 to 10 minutes). Reduce heat to low. Cover; cook 15 minutes. Add barley; continue cooking until water is absorbed and rice and barley are tender (40 to 45 minutes).

Meanwhile, melt butter in 10-inch skillet until sizzling; add carrot. Cook over medium-high heat, stirring occasionally, 2 minutes. Add mushrooms, celery and onion. Continue cooking, stirring occasionally, until celery is crisply tender (2 to 3 minutes). Stir carrot mixture into rice mixture.

*Substitute 1 cup sliced fresh button mushrooms.

Nutrition Facts (1 serving)

Calories: 130

Fat: 4g

Cholesterol: 10mg

Sodium: 340mg

Carbohydrates: 20g

Dietary Fiber: 3g

Protein: 5g

Recipe #7258©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Made it last Thanksgiving, and plan to do so again this Thanksgiving. Used sliced white mushrooms, but more than called for (1/2 lb. instead of i C.) Also used about 1Tbsp. of chopped fresh dill. Guests loved it. Barley and wild rice an interesting combo. Just "feels" healthier and less caloric than other starches.

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