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!
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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
*Substitute 1 cup sliced fresh button mushrooms.
Combine water, rice, chicken broth, thyme, salt, marjoram and pepper in 3-quart saucepan. Cook over medium-high heat, 7-10 minutes, until mixture comes to a full boil. Reduce heat to low. Cover; cook 15 minutes. Add barley; continue cooking, 40-45 minutes, until water is absorbed and rice and barley are tender.
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, 2-3 minutes, until celery is crisply tender. Stir carrot mixture into rice mixture.
Explore reviews fromour online community
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.