Wild Rice And Barley Soup Mix Recipes

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WILD RICE AND BARLEY SOUP MIX



Wild Rice and Barley Soup Mix image

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

1 tablespoon brown sugar
2 teaspoons Italian seasoning
1/2 teaspoon dried minced garlic
1/2 teaspoon ground celery seed
1/2 teaspoon pepper
1/2 cup medium pearl barley
1/3 cup dried vegetable flakes
3 tablespoons chicken bouillon granules
1/2 cup uncooked wild rice
1/2 cup dried minced onion
ADDITIONAL INGREDIENTS:
8 cups water
Real bacon bits, optional

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.

WILD RICE, MUSHROOM & BARLEY SOUP



Wild Rice, Mushroom & Barley Soup image

Delicious low-cal soup. You may want to add some meat and I love it with chicken sausages (sliced) and parmesan cheese sprinkled on top.

Provided by coxva

Categories     Stocks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
8 ounces mushrooms
1 onion, diced
5 garlic cloves, minced
1 whole red pepper, seeded and diced
6 cups water or 6 cups vegetable broth
1/2 cup pearl barley
1/4 cup wild rice or 1/4 cup brown rice
2 teaspoons Dijon mustard
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon salt (or 1/4 tsp if salted broth is used)
1/2 teaspoon black pepper

Steps:

  • Heat oil in large saucepan. Add mushrooms, onion, bell pepper and garlic. Cook stirring 8 - 10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes before serving. Ladle into bowls, serve with warm dark bread or fesh bagels.

Nutrition Facts : Calories 195.1, Fat 4.2, SaturatedFat 0.6, Sodium 626.2, Carbohydrate 35.4, Fiber 6.5, Sugar 4, Protein 6.7

WILD RICE AND BARLEY PILAF



Wild Rice and Barley Pilaf image

Provided by Trish Hall

Categories     dinner, weekday, side dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

5 cups water
1/2 teaspoon salt
1 cup wild rice
1/2 cup pearl barley
1/4 cup dried cranberries, softened in 1 cup hot water
1/2 cup toasted pine nuts
1 teaspoon safflower or canola oil
1/2 teaspoon juice of fresh lemon
Fresh thyme
Salt and freshly ground black pepper to taste

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

WILD RICE SOUP MIX & SOUP



Wild Rice Soup Mix & Soup image

Everyone loves the soup that comes from this mix! And it can be made in a million ways. I used to buy this mix in bulk at the natural foods store, but began to wonder why I was paying so much for what were mostly very inexpensive ingredients. So I reverse engineered the mix. Directions for turning the mix into soup are below.

Provided by chakrates

Categories     Grains

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup wild rice
1/8 cup barley
1/8 cup split peas
1/8 cup dried vegetables (optional)
1/8 cup dried mushroom (optional)
2 quarts chicken broth (optional)
1 (4 ounce) can tomato paste (optional)
2 celery ribs, sliced (optional)
2 carrots, sliced (optional)
2 (4 ounce) cans mushrooms (optional)
1 (12 1/2 ounce) can chicken (optional)

Steps:

  • Mix all dry ingredients. This is the mix. It will keep indefinitely as long as it is dry, so it's a great pantry item for a busy weekday night.
  • Put in pot and add 2 quarts liquid (I love chicken broth, but you could use vegetable broth, beef broth, or 1/2 broth and 1/2 water. I've never tried all water, as I expect that would be rather bland, but you could use that, as well.)
  • Add tomato paste if you are using it (highly recommended). Add carrots and celery if you are using them.
  • Bring to a boil, then simmer till wild rice has split and peas just about fall apart, about 1 1/4 hours.
  • Add canned items, as well as any leftover vegetable and meat that you are using, just enough to heat through.
  • Wonderful with Parmesan or Romano cheese grated over it.
  • You can also ladle into a microwave safe bowl, add an egg and cook in microwave until the egg is softly poached -- then stir the egg into the soup till creamy. Yum!

Nutrition Facts : Calories 75.2, Fat 0.3, SaturatedFat 0.1, Sodium 2, Carbohydrate 15.3, Fiber 2.5, Sugar 0.7, Protein 3.5

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