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.