New Taste Journal
Whole Grain · Whole Food · Big Flavors
Barley-Vegetable Brown Rice Pilaf
1 Cup Onion, small dice
1/2 Cup Celery, small dice
1/2 Cup Carrot, small dice
8 Ounce Mushroom, sliced thin
2 Tbs. Garlic, chopped
2 Tbs. Olive Oil
1 Cups Brown Rice, short grain
1/2 Cup Pearl Barley
1/2 tsp. Thyme, dry
1 Sprig Rosemary, fresh or dry
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/8 tsp. Red Pepper, crushed
2 1/2 Cups Water;
or any kind of stock
Dice onion, carrot and celery.
Peel and chop the garlic.
Gather and measure spices.
Pull rosemary leaves from the stem & chop fine.
Wipe any visible dirt off of the mushrooms with a damp towel.
Slice mushrooms thin.
Gather and measure rice and barley.
Just for this recipe, do not wash.
Place barley, rice and oil into a hot pan.
Cook and stir the barley-rice over medium-high heat.
Cook for a few minutes to toast the grains.
Grains will begin to crackle, turn light brown and smell toasty.
Add all other ingredients, minus water, to the pan.
Ingredients will begin to cook immediately in the hot pan with the hot grains.
Stir and cook vegetables for a minute or two.
Vegetables will sizzle and cook quickly from the heat of the grains.
Add water to the pan.
Ingredients in the pan will be very hot and water will boil immediately.
Turn heat down to a low simmer.
Cover pan and simmer ingredients for 45 minutes.
You may want to check on the grains once or twice.
No need to stir while simmering.
After 45 minutes:
Remove from heat; Remove cover.
All or most of the water should be absorbed and grains will be cooked.
Don't worry if there is a little liquid in the pan because it is delicious.
Let grains cool for 10 minutes and serve.
New Taste Thinking:
This is really my go-to grain. It has so much flavor and texture that it can be served as a side dish or as a main course. Once you try this recipe you will want to make it over and over again.
With over 53,000 visitors last year, this recipe was only downloaded 101 times!
I think half of those were me as I can never remember all of the ingredients.
Serving Size 1/2 Cup
Servings Per Recipe 20
Calories from Fat 18
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrate 24g
Dietary Fiber 3g
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.