Wild Rice and Barley Pilaf (Oven-Baked)

Mikekey *


A nutty, earthy side dish for pork, beef or chicken.


☆☆☆☆☆ 0 votes

10 Min
1 Hr 15 Min


  • 2 Tbsp
    unsalted butter
  • 1/4 c
    sliced almonds
  • 1 small
    yellow onion, peeled and chopped
  • 1 clove
    garlic, minced
  • 2/3 c
    wild rice, uncooked
  • 1/3 c
    pearl barley, uncooked
  • 2 c
    chicken or beef broth
  • 1/2 c
    dry white wine
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
  • 1/4 c
    fresh chopped parsley
  • ·
    pepper, to taste

How to Make Wild Rice and Barley Pilaf (Oven-Baked)


  1. Preheat oven to 350F. Coat a 2 1/2 quart casserole with a lid with nonstick cooking spray.
  2. Melt butter in a medium skillet over medium heat. Add almonds and stir until lightly browned, about 2 minutes. Add onion and garlic and sauté until tender, about 5 minutes.
  3. Stir in wild rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
  4. Transfer to prepared casserole. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.
  5. Stir and serve.

Printable Recipe Card

About Wild Rice and Barley Pilaf (Oven-Baked)

Course/Dish: Side Casseroles
Main Ingredient: Rice/Grains
Regional Style: American

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