Barley and Wild Rice Pilaf

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
Serves 8

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!

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