I failed when I made this...
but only because I neglected to grab a picture of it before it was DEVOURED. Ha.
Everything else about this recipe is an epic win.
Just imagine a nutty bite of chewy wild rice with barley
among wholesome and colorful bits of vegetables.
It's invigorating, I tell you.
This will be my side-dish-contribution to barbeques this summer!
*Note: feel free to switch up the vegetables using whatever you have on hand
Wild Rice and Barley Pilaf
From my mother
2 Tbsp olive oil, divided
1 medium onion, chopped
1 cup uncooked pearl barley
1/2 cup uncooked wild rice (rinsed, if needed)
5 cloves garlic, minced
4 cups chicken broth (use vegetable broth to make it vegetarian)
2 large bell peppers, chopped (red and yellow make it colorful)
4 oz fresh mushrooms, chopped (I like baby portobello)
1 cup peas (thawed if frozen)
1 cup shredded carrot
2 tsp dried oregano (or 2 Tbsp fresh, added at end)
salt, pepper, & garlic powder, to taste
Heat 1 Tbsp oil in large saucepan over medium heat. Add onion and cook until tender (8-10 minutes). Add barley, rice, and garlic. Cook and stir for 1 minute.
Stir in broth. Turn up heat and bring to a boil; then reduce heat to low, cover, and simmer about 1 hour or until barley and rice are tender.
Heat remaining 1 Tbsp oil in large skillet over medium-high heat. Add bell peppers, mushrooms, peas, carrot, and oregano. Cook and stir 5-6 minutes or until vegetables are tender.
Combine vegetable mixture with rice mixture; season with salt/pepper/garlic powder. May serve warm or cold!