WILD RICE AND BARLEY SOUP MIX
Warm up your loved ones on frosty winter nights with this hearty, stick-to-the-ribs soup mix. Layered in pretty bow-tied jars, it looks as good as it tastes. Include prep instructions!
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, vegetable flakes, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch. , To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits if desired.
Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein.
VANILLA RICE PUDDING WITH BLACKBERRY COMPOTE
This creamy rice pudding is made using leftover rice, so you can cut your cook time in half. The blackberry compote can be served chilled, warm or at room temperature. The syrup will thicken as it cools. The compote is also delicious spooned over vanilla ice cream.
Provided by Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the compote: Combine the blackberries, sugar, lemon juice and zest in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the juice starts to thicken and coats the back of a spoon, about 9 minutes. Remove from the heat, transfer to a medium heatproof bowl and let cool slightly, about 10 minutes.
- Meanwhile, make the pudding: Combine the rice, cream, milk and sugar in a medium heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until almost all the liquid is absorbed and the pudding has a porridge-like consistency, about 5 minutes. Remove from the heat and add the vanilla bean paste and a pinch of salt, stirring to combine.
- Divide the rice among 4 bowls and spoon the blackberry compote over the top. Serve immediately.
WILD RICE AND BARLEY PILAF
Provided by Trish Hall
Categories dinner, weekday, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
- In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
- Drain the cranberries.
- Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams
BARLEY-WILD RICE COMPOTE
Steps:
- Place vinegar, oregano, salt and pepper in a small bowl and whisk together. Slowly add the olive oil in a steady stream and continue whisking until it is incorporated. Set the dressing aside Place wild rice in a saucepan and add 2q salted water. Bring to a boil and turn heat to lo. Simmer, covered,40-45 min or until kernels ouff. Place barley in saucepan and add 1q salted water. bring to boil and turn to lo. simmer 20-25min until tender. Dranin grains together in fine mesh strainer, rinse under warm running water. drain again and transfer while warm tomixing bowl. Add scallions, cranberries and dressing. Toss to combine. Cool to room temp. and stir in pecans and basil. adjust seasonings w salt and pepper and cover with plastic wrap. set aside while cooking scallops
BARLEY WILD RICE MUSHROOM PILAF
Make and share this Barley Wild Rice Mushroom Pilaf recipe from Food.com.
Provided by spiritussancto
Categories Grains
Time 50m
Yield 5 cups, 5-6 serving(s)
Number Of Ingredients 14
Steps:
- rinse wild rice, combine with water, broth cube, wine if using, and shitakes and bring to a boil, cover, simmer for 20 minute.
- rinse barley and add to wild rice, simmer, covered, another 25 minute.
- pull out shitakes and blend in a food processor or small chopper till the same consistency as barley, stir back in
- add spices, liquid smoke and fresh or canned mushrooms and warm through.
- stir in sour cream if using. sometimes i use some shredded sharp cheese instead.
Nutrition Facts : Calories 143.2, Fat 0.5, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 31.4, Fiber 4.7, Sugar 1.8, Protein 4.9
INSTANT POT® WILD RICE AND BARLEY PILAF
This Instant Pot® wild rice pilaf is hearty and earthy and pairs well with pork or chicken.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Green Peas
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
- Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 22.3 g, Cholesterol 3 mg, Fat 3 g, Fiber 4.2 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 626.7 mg, Sugar 2.7 g
BARLEY AND WILD RICE PILAF
Yummy, basic recipe where the ingredients are merely a suggestion. I use this as a guideline, and end up throwing whatever leftover veggies I have in my fridge in. This is very lightly spiced, so use your imagination and use whatever complements your meal. I think this is nice with some sausage thrown in, personally. Great, painless intro into whole grains!
Provided by MechanicalJen
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse rice in colander. Set aside.
- Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, cook and stir for 10 minutes, or until tender. Add barley, rice and garlic. Cook over medium heat for 1 minute.
- Stir in chicken broth. Bring to a boil and reduce heat to low. Simmer, covered for an hour, or until barley and rice are tender.
- Heat remaining oil in large skillet over medium-high heat. Add bell pepper, mushrooms, peas, carrot and oregano. Cook for 5 minutes, or until veggies are tender.
- Stir together the veggie and rice mixture.
Nutrition Facts : Calories 198.1, Fat 4.6, SaturatedFat 0.8, Sodium 391.4, Carbohydrate 32.7, Fiber 6, Sugar 3, Protein 7.7
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