Hearty Barley & Wild Rice Pilaf Recipe - A Wholesome Meal

Barley and Wild Rice Pilaf

YIELD Makes 8 servings

INGREDIENTS

1/2 cup uncooked wild rice 2 tablespoons olive oil, divided 1 medium onion, chopped 1 cup uncooked pearl barley 3 cloves garlic, minced 4 cups chicken broth 1 large red bell pepper, cut into 1/4-inch pieces 3 ounces fresh mushrooms, thinly sliced 1/2 cup frozen green peas, thawed 1/2 cup shredded carrot 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano

PREPARATION:

1. Rinse rice in strainer under cold running water. Drain; set aside.
2. Heat 1 tablespoon oil in large saucepan over medium heat. Add onion; cook and stir about 10 minutes or until tender. Add barley, rice and garlic; cook and stir over medium heat 1 minute.
3. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 1 hour or until barley and rice are tender.
4. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add bell pepper, mushrooms, peas, carrot and dried oregano; cook and stir 5 to 6 minutes or until vegetables are tender.
5. Stir bell pepper mixture into rice mixture. Garnish with fresh oregano, if desired.

This recipe appears in: Rice & Grains NUTRITIONAL INFORMATION: Fiber 6 g Carbohydrate 32 g Saturated Fat 1 g Total Fat 4 g Calories from Fat 19 % Calories 180 Protein 6 g Sodium 35 mg DIETARY EXCHANGE: Vegetable 1 Starch 2 Fat 1