Barley and Long Grain Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Found this recipe in a issue of Cooking For 2 magazine. The idea of barley and rice cooked together sounded interesting. Tweaked to my family tastes and we really enjoyed it. Submitting here for safe keeping. Ingredients:
1/4 cup long grain rice, uncooked |
1/4 cup pearl barley |
1 tablespoon olive oil |
1 cup chicken broth |
2/3 cup water |
1/4 cup mushroom (diced) |
1/4 cup celery (diced) |
1/4 cup carrot (diced) |
1/4 cup onion (diced) |
2 tablespoons soya sauce |
Directions:
1. Add long grain rice and barley to small frying pan with small amount of olive oil added.
2. Cook over low heat until rice and barley is nicely browned.
3. Add all vegetables and cook until tender.
4. Add chicken broth, water and soya sauce.
5. Bring to a simmer, cover with tight fitting lid, turn to low and cook for 20 minutes until liquid is absorbed.
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