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


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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)


  • 1Preheat oven to 350F. Coat a 2 1/2 quart casserole with a lid with nonstick cooking spray.
  • 2Melt 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.
  • 3Stir in wild rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
  • 4Transfer to prepared casserole. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.
  • 5Stir and serve.

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About Wild Rice and Barley Pilaf (Oven-Baked)

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

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