wild rice and barley pilaf (oven-baked)
A nutty, earthy side dish for pork, beef or chicken.
prep time
10 Min
cook time
1 Hr 15 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup sliced almonds
- 1 small yellow onion, peeled and chopped
- 1 clove garlic, minced
- 2/3 cup wild rice, uncooked
- 1/3 cup pearl barley, uncooked
- 2 cups chicken or beef broth
- 1/2 cup dry white wine
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 cup fresh chopped parsley
- - pepper, to taste
How To Make wild rice and barley pilaf (oven-baked)
-
Step 1Preheat oven to 350F. Coat a 2 1/2 quart casserole with a lid with nonstick cooking spray.
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Step 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.
-
Step 3Stir in wild rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
-
Step 4Transfer to prepared casserole. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.
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Step 5Stir and serve.
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