Wild Rice and Barley Stuffed Mushrooms
1/4 cwild rice, uncooked
1/2 mediumonion chopped finely
2 clovegarlic minced
2 cchicken broth
1 smallgreen bell pepper
8 ozstuffing mushrooms
1/4 cgrated carrots
1/2 tsporegano, dried
How to Make Wild Rice and Barley Stuffed Mushrooms
- Rinse rice in fine strainer under cold running water; drain and set aside. Heat 1 tablespoon oil in 3 quart saucepan over medium heat. Add onion to oil; cook and stir about 10 minutes. Add barley, rice and garlic; cook and stir over medium heat 1 minute. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 1 hour.
- Clean mushrooms with a soft cloth and remove stems microwave for 3 mins to slightly cook. Set caps aside; finely chop stems. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper; chopped mushroom stems, carrot and oregano; cook and stir 5 to 6 minutes. Stir the bell pepper mixture into saucepan of rice mixture. Remove from heat.
- Preheat oven to 350F.
- Slightly over stuff mushroom caps with rice mixture. Spray baking dish with cooking spray. Place the stuffed mushrooms in a single layer and bake, uncovered, 15 minutes at 350F. Serve hot from the oven.