Barley & Rice Pilaf from Company's Coming |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is an amazing recipe. Not only is it great as a side dish, it's terrific all on its own. Feel free to change up the vegetables. Because of my love for onions. I tend to cut them into large chunks. This makes a large amount, but I usually cut it in half. Freezes well too. Ingredients:
2 tablespoons olive oil, divided |
1 cup celery, chopped |
1 cup onion, chopped |
2 garlic cloves, minced |
1 1/4 cups pearl barley |
1 cup long grain brown rice, white works well too |
6 cups boiling water |
1 cup carrot, julienne |
3 tablespoons chicken bouillon powder, i use liquid |
1 tablespoon parsley flakes |
1/4 teaspoon red pepper flakes |
Directions:
1. Preheat oven to 350*.
2. Heat 1 tbsp of oil in a large frying pan on medium heat.
3. Add celery, onion and garlic and cook for 5 - 10 minutes or until the onion has softened to your liking - or not :).
4. Transfer to a 3 quart casserole dish.
5. Heat the remaining tablespoon of oil in the same frying pan, and add the barley and rice.
6. Heat and stir for about 5 minutes, or until the grains start to turn golden brown.
7. Add this to the onion mixture, along with the water, carrots, bouillon, parsley and pepper. Stir well.
8. Bake, covered, for about 2 hours or until the barley is tender and liquid absorbed.
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