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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From The Big Book of Casseroles by Maryana Vollstedt Ingredients:
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 |
Directions:
1. Preheat oven to 350.
2. 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.
3. Stir in rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
4. 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.
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