Two Grain Pilaf With Wild Mushrooms
By Alex Bury, McDougall Program cooking instructor This is a delicious way to add some different grains to your meal plan.
Serves: 4
Prep Time: 15 min
Cook Time: 45 min
Ingredients
1/2 Cup
Uncooked barley
1/2 Cup
Uncooked wild rice
1/2 Cup
Water
1 2/3 Cup
Vegetable broth
1 Tablespoon
Dried thyme leaves
1 Teaspoon
Dried marjoram leaves
1 Teaspoon
Pepper
1/2 Teaspoon
Salt
White wine for sautéing
1 Medium
Medium carrot, thinly sliced
1 Cup
Sliced or chopped fresh mushrooms
1 Stalk
Stalk celery, sliced
1 Medium
Medium onion, chopped
Directions
1
In a large saucepan combine barley, wild rice, water, vegetable broth, thyme, marjoram, pepper and salt. Cook over high heat until mixture comes to a full boil. Reduce heat to low. Cover; continue cooking until water is absorbed and barley and rice are tender (40 to 45 minutes).
2
Meanwhile, in 10 inch skillet, sauté carrot in wine for 2 minutes. Add the mushrooms, celery and onion. Continue cooking, stirring occasionally, until celery is crisply tender. Stir this vegetable mixture into cooked rice mixture. Serve hot.
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