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Ingredients
| salted butter: 2 Tbl |
| almonds (sliced): 1/4 cup |
| onions - yellow: 1 (chopped) |
| garlic: 1 clove (minced) |
| brown rice: 2/3 cup |
| pearled barley: 1/3 cup (rinsed and drained) |
| chicken stock: 2 1/4 cups |
| white wine: 1/4 cup |
| dried basil (ground): 1/4 tsp |
| dried oregano (ground): 1/4 tsp |
| salt: 1/4 tsp |
| parsley: 1/4 cup (chopped) |
| black pepper |
Barley-Rice Pilaf
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- Preheat oven to 350.
- In medium skillet, over medium heat, melt butter. Add almonds and stir until lightly browned, about 2 mintues. Add onion and garlic and saute until tender about 5 minutes.
- Stir in rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
- Transfer to 2 1/2-quart casserole lightly coated with cooking spray. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.