Barley and Wild Rice Pilaf Recipe

Name: Barley and Wild Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) olive oil; 1 onion, finely chopped; 4 cloves garlic, minced; 2 tsp (10 ml) dried rosemary leaves, crumbled; 1/2 tsp (2 ml) cracked black peppercorns; 1 (28 oz/796 ml) can tomatoes, drained and coarsely chopped; 1/2 cup (125 ml) wild rice; 1/2 cup (125 ml) whole (hulled) or pot barley, rinsed (see Mindful Morsels, below); 2 cups (500 ml) vegetable stock or chicken stock or water; 1/4 cup (50 ml) toasted pine nuts

Servings: persons

1 tbsp (15 ml) olive oil
1 onion, finely chopped
4 cloves garlic, minced
2 tsp (10 ml) dried rosemary leaves, crumbled
1/2 tsp (2 ml) cracked black peppercorns
1 (28 oz/796 ml) can tomatoes, drained and coarsely chopped
1/2 cup (125 ml) wild rice
1/2 cup (125 ml) whole (hulled) or pot barley, rinsed (see Mindful Morsels, below)
2 cups (500 ml) vegetable stock or chicken stock or water
1/4 cup (50 ml) toasted pine nuts

1
Large (minimum 5 quart) slow cooker (see Notes)
2
In a skillet, heat oil over medium heat for 30 seconds.
3
Add onion and cook, stirring, until softened, about 3 minutes.
4
Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute.
5
Add tomatoes and bring to a boil.
6
Transfer to slow cooker stoneware.
7
Add rice, barley and vegetable stock and stir well.
8
Place two clean tea towels, each folded in half (so you will have four layers) over top of stoneware (see Tips, left).
9
Cover and cook on Low for 8 hours or on High for 4 hours.
10
Sprinkle with pine nuts and serve hot.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp (15 ml) olive oil, 1 onion, finely chopped, 4 cloves garlic, minced, 2 tsp (10 ml) dried rosemary leaves, crumbled, and more.

Yes, Barley and Wild Rice Pilaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley and Wild Rice Pilaf

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