As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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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!
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.
Dietary Fiber: 3g
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2420
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Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
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Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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