This Wild Rice and Barley Pilaf is a comforting, nutrient-dense dish that highlights the nutty flavors of wild rice and the chewy texture of pearl barley. Slow-cooked with sautéed onions, mushrooms, and garlic in rich chicken broth, it develops a deep, savory profile. The long simmering process allows the grains to absorb the aromatic flavors of the vegetables and broth, resulting in a tender yet substantial bite. Ideal as a robust side dish for roasted meats or as a wholesome vegetarian main course, this pilaf brings warmth and satisfaction to any table. It is simple to prepare using pantry staples, making it a reliable choice for weeknight dinners or casual gatherings where hearty, home-style cooking is appreciated.
Wild Rice And Barley Pilaf
Description
This Wild Rice and Barley Pilaf is a comforting, nutrient-dense dish that highlights the nutty flavors of wild rice and the chewy texture of pearl barley. Slow-cooked with saut&# 195;©ed onions, mushrooms, and garlic in rich chicken broth, it develops a deep, savory profile. The long simmering process allows the grains to absorb the aromatic flavors of the vegetables and broth, resulting in a tender yet substantial bite. Ideal as a robust side dish for roasted meats or as a wholesome vegetarian main course, this pilaf brings warmth and satisfaction to any table. It is simple to prepare using pantry staples, making it a reliable choice for weeknight dinners or casual gatherings where hearty, home-style cooking is appreciated.Ingredients
Directions
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In a 12-inch frying pan or 2- to 3-quart saucepan, combine the minced onion, sliced mushrooms, minced garlic, and 1/2 cup water.
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Cook uncovered over high heat, stirring often, until the liquid evaporates and a brown film forms on the bottom of the pan, about 15 minutes.
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Add 2 or 3 tablespoons of water and stir vigorously to scrape up the browned bits (fond) from the bottom; cook until the film forms again.
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Repeat this process of adding small amounts of water and scraping the pan 4 to 5 times, until the onions and mushrooms are richly browned and caramelized, about 15 minutes total.
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Rinse the wild rice thoroughly under cold water and drain well.
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Add the rinsed wild rice and the chicken broth to the pan with the browned vegetables.
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Bring the mixture to a boil over high heat, then cover the pan, reduce heat to low, and simmer for 30 minutes.
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While the rice simmers, rinse the pearl barley thoroughly and drain.
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Add the rinsed barley to the pan with the rice and broth.
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Continue to simmer covered until both the rice and barley grains are tender to the bite but still slightly chewy, about 20 minutes longer.
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Remove from heat and season with salt and pepper to taste. Fluff with a fork before serving.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 511.4kcal
- % Daily Value *
- Total Fat 20.6g32%
- Saturated Fat 5.6g28%
- Cholesterol 149.5mg50%
- Sodium 142.0mg6%
- Total Carbohydrate 23.5g8%
- Dietary Fiber 1.9g8%
- Sugars 1.9g
- Protein 48.8g98%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Wild rice often pops open as it cooks; do not mistake this for being fully tender. The grains should be tender but retain a slight chew.
For a vegetarian version, substitute chicken broth with vegetable broth.
Pearl barley requires less cooking time than hulled barley, so ensure you are using pearl barley for this specific timing.
If the liquid evaporates before the grains are tender, add hot water 1/4 cup at a time and continue simmering.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to restore moisture.
