Barley And Wild Rice Pilaf Recipes

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RICE AND BARLEY PILAF



Rice and Barley Pilaf image

With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

3 cups reduced-sodium chicken broth
1/4 cup uncooked wild rice
1/4 cup medium pearl barley
1/4 cup uncooked brown rice
1/2 pound baby portobello mushrooms, chopped
1 small onion, chopped
1 celery rib, finely chopped
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup grated Parmesan cheese
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

  • In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

INSTANT POT® WILD RICE AND BARLEY PILAF



Instant Pot® Wild Rice and Barley Pilaf image

This Instant Pot® wild rice pilaf is hearty and earthy and pairs well with pork or chicken.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Green Peas

Time 1h10m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 small onion, chopped
1 clove garlic, minced
1 teaspoon dried dill weed
½ teaspoon dried oregano
3 cups chicken broth
¾ cup wild rice
½ cup quick-cooking pearl barley
½ cup frozen peas, thawed
1 pinch salt and ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
  • Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 22.3 g, Cholesterol 3 mg, Fat 3 g, Fiber 4.2 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 626.7 mg, Sugar 2.7 g

BARLEY AND RICE PILAF



Barley and Rice Pilaf image

If you're tired of potatoes, try this quick-and-easy pilaf for a change of taste. "I put it together while trying to use up left-over rice," writes Marilyn Bazant of Albuquerque, New Mexico. "I've experimented with many variations, such as adding broccoli florets and asparagus."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green onions
1 garlic clove, minced
1 tablespoon canola oil
3 cups cooked long grain rice
1 cup cooked medium pearl barley
2 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute the celery, red pepper, onions and garlic in oil until crisp-tender. Stir in the rice, barley, bacon, salt and pepper; cook and stir until heated through.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 236mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

WILD RICE AND BARLEY PILAF



Wild Rice and Barley Pilaf image

Provided by Trish Hall

Categories     dinner, weekday, side dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

5 cups water
1/2 teaspoon salt
1 cup wild rice
1/2 cup pearl barley
1/4 cup dried cranberries, softened in 1 cup hot water
1/2 cup toasted pine nuts
1 teaspoon safflower or canola oil
1/2 teaspoon juice of fresh lemon
Fresh thyme
Salt and freshly ground black pepper to taste

Steps:

  • Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
  • In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
  • Drain the cranberries.
  • Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams

BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS



Barley and Wild Rice Pilaf with Pomegranate Seeds image

This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings, 3/4 cup each

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups reduced-sodium chicken broth or vegetable broth
1/3 cup pine nuts
1 cup pomegranate seeds (1 large fruit; see Tip)
2 teaspoons freshly grated lemon zest
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
  • Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
  • Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

BARLEY WILD RICE MUSHROOM PILAF



Barley Wild Rice Mushroom Pilaf image

Make and share this Barley Wild Rice Mushroom Pilaf recipe from Food.com.

Provided by spiritussancto

Categories     Grains

Time 50m

Yield 5 cups, 5-6 serving(s)

Number Of Ingredients 14

1/2 cup wild rice
1/2 cup pearl barley
3 cups water
6 dried shiitake mushrooms
1/2 cup mixed mushrooms, minced (or use a drained small can, the food processor works fine to mince)
1 vegetarian beef stock cube
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon liquid smoke
1 teaspoon dill
salt, to taste
1/4 cup red wine (optional)
3 tablespoons light sour cream (optional)

Steps:

  • rinse wild rice, combine with water, broth cube, wine if using, and shitakes and bring to a boil, cover, simmer for 20 minute.
  • rinse barley and add to wild rice, simmer, covered, another 25 minute.
  • pull out shitakes and blend in a food processor or small chopper till the same consistency as barley, stir back in
  • add spices, liquid smoke and fresh or canned mushrooms and warm through.
  • stir in sour cream if using. sometimes i use some shredded sharp cheese instead.

Nutrition Facts : Calories 143.2, Fat 0.5, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 31.4, Fiber 4.7, Sugar 1.8, Protein 4.9

FRUITED BARLEY AND WILD RICE PILAF RECIPE



Fruited Barley and Wild Rice Pilaf Recipe image

I have recently made a concerted effort to introduce more grains into my diet. Both healthful and delicious, this makes a lovely side dish for pork or chicken.

Provided by justcallmetoni

Categories     Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons cooking oil
3 tablespoons slivered almonds or 3 tablespoons cashews
3 tablespoons chopped spring onions
24 fluid ounces water
3 ounces wild rice, rinsed and drained (about 1/2 cup)
2 ounces pearl barley (about 1/4 cup plus 1-2 teaspoons)
3 tablespoons raisins
1/2 teaspoon grated fresh ginger
1 1/2 ounces chopped dried fruit (one "or" a combination dates, apricots, apples, pears, cranberries "or" prunes)
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Steps:

  • In a 2 qt saucepan heat oil; add almonds and spring onion. Cook and stir over medium heat till nuts are golden brown. Remove from pan; set aside.
  • Carefully add the water to pan; bring to boiling. Stir in uncooked rice, barley, raisins, and fresh ginger.
  • Return to boiling then reduce heat. Cover and simmer for about 45 minutes, or till grains are tender.
  • Stir in nut mixture, fruit, honey, salt, and nutmeg. Cook for 5 minutes more.
  • Fluff rice and grains with a fork and serve.

Nutrition Facts : Calories 236.8, Fat 5.3, SaturatedFat 0.6, Sodium 157.2, Carbohydrate 44, Fiber 5.5, Sugar 6.8, Protein 6.4

BARLEY AND WILD RICE PILAF



Barley and Wild Rice Pilaf image

Yummy, basic recipe where the ingredients are merely a suggestion. I use this as a guideline, and end up throwing whatever leftover veggies I have in my fridge in. This is very lightly spiced, so use your imagination and use whatever complements your meal. I think this is nice with some sausage thrown in, personally. Great, painless intro into whole grains!

Provided by MechanicalJen

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup wild rice, uncooked
2 tablespoons olive oil, divided
1 medium onion, chopped
1 cup pearl barley, uncooked
3 garlic cloves, minced
4 cups chicken broth
1 large bell pepper, diced
3 ounces fresh mushrooms, thinly sliced
1/2 cup peas
1/2 cup carrot, shredded
1 teaspoon oregano

Steps:

  • Rinse rice in colander. Set aside.
  • Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, cook and stir for 10 minutes, or until tender. Add barley, rice and garlic. Cook over medium heat for 1 minute.
  • Stir in chicken broth. Bring to a boil and reduce heat to low. Simmer, covered for an hour, or until barley and rice are tender.
  • Heat remaining oil in large skillet over medium-high heat. Add bell pepper, mushrooms, peas, carrot and oregano. Cook for 5 minutes, or until veggies are tender.
  • Stir together the veggie and rice mixture.

Nutrition Facts : Calories 198.1, Fat 4.6, SaturatedFat 0.8, Sodium 391.4, Carbohydrate 32.7, Fiber 6, Sugar 3, Protein 7.7

BARLEY-RICE PILAF



Barley-Rice Pilaf image

Make and share this Barley-Rice Pilaf recipe from Food.com.

Provided by rickuvm

Categories     Brown Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/4 cup sliced almonds
1 yellow onion, chopped
1 garlic clove, minced
2/3 cup brown rice
1/3 cup pearl barley, rinsed and drained
2 1/4 cups chicken stock
1/4 cup dry white wine
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 cup parsley, chopped
pepper

Steps:

  • 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.

BARLEY, WILD RICE, AND CRANBERRY PILAF



Barley, Wild Rice, and Cranberry Pilaf image

A great side dish - the flavors go well with Thanksgiving dinner. The recipe says serve at room temp, but we re-heated it and served it warm. Everyone really liked it.

Provided by SweetChef

Categories     Rice

Time 45m

Yield 6 large servings., 6 serving(s)

Number Of Ingredients 12

3/4 cup pearl barley
1/4 cup wild rice
1/2 teaspoon salt
3 cups water
1 cup orange juice
3/4 cup dried cranberries
2 teaspoons lemon juice
1 tablespoon onion, finely chopped
1/3 cup olive oil
salt and pepper
1/4 cup chopped fresh parsley
1 cup walnuts, coarsely chopped and toasted

Steps:

  • In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
  • While barley and rice is cooking, pour orange juice over cranberries and set aside.
  • Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl.
  • Drain cranberries, reserving liquid.
  • Toss cranberries with barley and rice.
  • Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture.
  • Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.

Nutrition Facts : Calories 371.6, Fat 25.2, SaturatedFat 2.9, Sodium 202.8, Carbohydrate 33.4, Fiber 6.4, Sugar 5, Protein 6.9

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