Two-Grain Pilaf With Wild Mushrooms

Two-Grain Pilaf With Wild Mushrooms
15
1 Review
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
50 min
Total Time
8 servings

Ingredients

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.

Directions

  1. 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.
  2. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
130
Cholesterol
10mg
Carbohydrates
20g
Protein
5g
Fat
4g
Sodium
340mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

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.

Posted November 11, 2008 by Helen

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