Wild Rice and Barley Pilaf

1. 1

   In a 12 inch frying pan or 2 to 3 quart pan, combine onion, mushrooms, garlic, and 1/2 cup water.

2. 2

   Cook, uncovered, on high heat until liquid evaporates and a brown film forms in pan, about 15 minutes; stir often.

3. 3

   Add 2 or 3 tablespoons water and stir to free the brown film; cook until the film forms again.

4. 4

   Repeat this step 4 or 5 times until onions are richly browned, about 15 minutes.

5. 5

   Rinse and drain rice.

6. 6

   Mix with broth in pan.

7. 7

   Bring to a boil on high heat; cover, and simmer 30 minutes.

8. 8

   Rinse and drain barley.

9. 9

   Add to rice; simmer until grains are tender to bite but just slightly chewy, about 20 minutes longer.

10. 10

    Season with salt and pepper to taste.

11. 11

    Per serving: 184 cal.

12. 12

    (7.3 percent from fat); 7.8 g protein; 1 1/2 g fat (0.7 g sat.

13. 13

    ); 217 g carbo.

14. 14

    ; 36 mg sodium; 0 mg chol.

* Per serving · 4 servings · Values may vary.

No additional tips available.