Best Barley Rice Pilaf Recipes

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RICE AND BARLEY PILAF



Rice and Barley Pilaf image

With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

3 cups reduced-sodium chicken broth
1/4 cup uncooked wild rice
1/4 cup medium pearl barley
1/4 cup uncooked brown rice
1/2 pound baby portobello mushrooms, chopped
1 small onion, chopped
1 celery rib, finely chopped
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup grated Parmesan cheese
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

  • In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

INSTANT POT® WILD RICE AND BARLEY PILAF



Instant Pot® Wild Rice and Barley Pilaf image

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

1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 small onion, chopped
1 clove garlic, minced
1 teaspoon dried dill weed
½ teaspoon dried oregano
3 cups chicken broth
¾ cup wild rice
½ cup quick-cooking pearl barley
½ cup frozen peas, thawed
1 pinch salt and ground black pepper to taste

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

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

BARLEY, WILD RICE, AND CRANBERRY PILAF



Barley, Wild Rice, and Cranberry Pilaf image

A great side dish - the flavors go well with Thanksgiving dinner. The recipe says serve at room temp, but we re-heated it and served it warm. Everyone really liked it.

Provided by SweetChef

Categories     Rice

Time 45m

Yield 6 large servings., 6 serving(s)

Number Of Ingredients 12

3/4 cup pearl barley
1/4 cup wild rice
1/2 teaspoon salt
3 cups water
1 cup orange juice
3/4 cup dried cranberries
2 teaspoons lemon juice
1 tablespoon onion, finely chopped
1/3 cup olive oil
salt and pepper
1/4 cup chopped fresh parsley
1 cup walnuts, coarsely chopped and toasted

Steps:

  • In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
  • While barley and rice is cooking, pour orange juice over cranberries and set aside.
  • Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl.
  • Drain cranberries, reserving liquid.
  • Toss cranberries with barley and rice.
  • Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture.
  • Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.

Nutrition Facts : Calories 371.6, Fat 25.2, SaturatedFat 2.9, Sodium 202.8, Carbohydrate 33.4, Fiber 6.4, Sugar 5, Protein 6.9

BARLEY AND RICE PILAF



Barley and Rice Pilaf image

If you're tired of potatoes, try this quick-and-easy pilaf for a change of taste. "I put it together while trying to use up left-over rice," writes Marilyn Bazant of Albuquerque, New Mexico. "I've experimented with many variations, such as adding broccoli florets and asparagus."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green onions
1 garlic clove, minced
1 tablespoon canola oil
3 cups cooked long grain rice
1 cup cooked medium pearl barley
2 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute the celery, red pepper, onions and garlic in oil until crisp-tender. Stir in the rice, barley, bacon, salt and pepper; cook and stir until heated through.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 236mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS



Barley and Wild Rice Pilaf with Pomegranate Seeds image

This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings, 3/4 cup each

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups reduced-sodium chicken broth or vegetable broth
1/3 cup pine nuts
1 cup pomegranate seeds (1 large fruit; see Tip)
2 teaspoons freshly grated lemon zest
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
  • Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
  • Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

BARLEY, QUINOA, & RICE PILAF



Barley, Quinoa, & Rice Pilaf image

I had partial boxes of these grains in my pantry and decided to make a medley of grain pilaf as a side dish. It turned out wonderful. Nice change from the same old sides usually served with a meal. I served it with baked fish and a salad. Awesome.

Provided by barbara lentz

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 11

1 stick butter
1 medium onion chopped
4 clove garlic minced
8 oz fresh mushrooms chopped
1 c white wine
32 oz chicken broth
1 c barley uncooked
1 c quinoa uncooked
1/2 c rice uncooked
1 Tbsp fresh thyme
salt and pepper to taste

Steps:

  • 1. Melt the stick of butter in large saute pan. Add the onion, garlic, and mushrooms. Saute about 5 minutes. Stir in the Quinoa and brown about 1 minute. Add the wine and cook until most is evaporated. Add the chicken broth, rice and barley. Cook stirring frequently until the rice, quinoa and barley is cooked and the liquid is absorbed. About 20 minutes. Stir in the thyme leaves and taste and adjust for salt and pepper.

BARLEY-RICE PILAF



Barley-Rice Pilaf image

Make and share this Barley-Rice Pilaf recipe from Food.com.

Provided by rickuvm

Categories     Brown Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/4 cup sliced almonds
1 yellow onion, chopped
1 garlic clove, minced
2/3 cup brown rice
1/3 cup pearl barley, rinsed and drained
2 1/4 cups chicken stock
1/4 cup dry white wine
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 cup parsley, chopped
pepper

Steps:

  • Preheat oven to 350.
  • In medium skillet, over medium heat, melt butter. Add almonds and stir until lightly browned, about 2 mintues. Add onion and garlic and saute until tender about 5 minutes.
  • Stir in rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
  • Transfer to 2 1/2-quart casserole lightly coated with cooking spray. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.

WILD RICE AND BARLEY PILAF (OVEN-BAKED)



Wild Rice and Barley Pilaf (Oven-Baked) image

A nutty, earthy side dish for pork, beef or chicken.

Provided by Mikekey *

Categories     Side Casseroles

Time 1h25m

Number Of Ingredients 13

2 Tbsp unsalted butter
1/4 c sliced almonds
1 small yellow onion, peeled and chopped
1 clove garlic, minced
2/3 c wild rice, uncooked
1/3 c pearl barley, uncooked
2 c chicken or beef broth
1/2 c dry white wine
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/4 c fresh chopped parsley
pepper, to taste

Steps:

  • 1. Preheat oven to 350F. Coat a 2 1/2 quart casserole with a lid with nonstick cooking spray.
  • 2. Melt butter in a medium skillet over medium heat. Add almonds and stir until lightly browned, about 2 minutes. Add onion and garlic and sauté until tender, about 5 minutes.
  • 3. Stir in wild rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
  • 4. Transfer to prepared casserole. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.
  • 5. Stir and serve.

BARLEY WILD RICE MUSHROOM PILAF



Barley Wild Rice Mushroom Pilaf image

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

1/2 cup wild rice
1/2 cup pearl barley
3 cups water
6 dried shiitake mushrooms
1/2 cup mixed mushrooms, minced (or use a drained small can, the food processor works fine to mince)
1 vegetarian beef stock cube
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon liquid smoke
1 teaspoon dill
salt, to taste
1/4 cup red wine (optional)
3 tablespoons light sour cream (optional)

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

SPANISH BARLEY-BROWN RICE PILAF



Spanish Barley-Brown Rice Pilaf image

I based this recipe on a black bean recipe posted by Diana/NYC that uses a "sofrito" made with Spanish olive oil. It would be good with some black beans and corn added to it also. Try and find Spanish olive oil, it adds so much flavor to this healthy fiber filled dish.

Provided by dawnie2u

Categories     Brown Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup Spanish olive oil
1 cup brown rice (raw)
1 1/2 cups pearl barley (raw)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 green bell pepper (chopped)
1 orange bell pepper (chopped)
4 green onions (sliced)
1/2 cup celery (chopped)
1 white onion (chopped)
4 garlic cloves
17 ounces petite diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
3 large knorr chicken bouillon cubes
5 cups water
1/2 teaspoon cinnamon

Steps:

  • Heat oil until hot in a large Dutch oven.
  • Turn heat down to medium.
  • Add onions, all the peppers, and celery and saute until soft.
  • Add garlic and saute for 3 minutes more.
  • Add barley and brown rice and saute for 5-10 minutes or until the grains smell fragrant.
  • Add remaining ingredients and bring to a boil.
  • Turn down the heat and simmer for approximately 45 minutes, stirring once in awhile.

Nutrition Facts : Calories 326.9, Fat 8.4, SaturatedFat 1.3, Cholesterol 0.2, Sodium 426.5, Carbohydrate 58, Fiber 9.2, Sugar 5.5, Protein 7.4

BARLEY & WILD RICE PILAF WITH POMEGRANATE SEEDS - EATING WELL



BARLEY & WILD RICE PILAF WITH POMEGRANATE SEEDS - EATING WELL image

Yield 6 Servings

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups reduced-sodium chicken broth, or vegetable broth
1/3 cup pine nuts
1 cup pomegranate seeds, (1 large fruit; see Tip)
2 teaspoons freshly grated lemon zest
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes. Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot. TIPS & NOTES Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days. To reheat, place in a baking dish, add 1/4 cup water and cover. Microwave on High for 10 to 15 minutes or bake at 350° F or 25 to 30 minutes. Tip: To seed a pomegranate and avoid the enduring stains of pomegranate juice, work under water. Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.

WILD RICE AND BARLEY PILAF WITH DRIED FRUIT



Wild Rice and Barley Pilaf With Dried Fruit image

This is a takeoff of a Cooking Light recipe which calls for quinoa. I realized at the last minute I didn't have enough, and this recipe was born as a result.

Provided by smellyvegetarian

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups vegetable broth or 2 cups chicken broth
3/4 cup wild rice
1/4 cup pearl barley
1 tablespoon Smart Balance butter spread
1 cup onion, diced
1 cup leek, green parts (or 2 c green and white, omit onion)
1/2 cup celery, diced
1/2 teaspoon black pepper
1/2 teaspoon ground sage
4 garlic cloves
1/2 cup dried cranberries (cherry flavored are great!)
1/4 cup walnuts, chopped

Steps:

  • Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add wild rice and barley. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand 15 minutes; fluff with a fork.
  • Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
  • Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally.
  • Add garlic; cook 1 minute.
  • Stir in cooked rice, cranberries, and walnuts; cook until thoroughly heated.

Nutrition Facts : Calories 131.1, Fat 3.8, SaturatedFat 0.6, Sodium 21.5, Carbohydrate 21.6, Fiber 3.2, Sugar 2.2, Protein 4

BARLEY & RICE PILAF FROM COMPANY'S COMING



Barley & Rice Pilaf from Company's Coming image

This is an amazing recipe. Not only is it great as a side dish, it's terrific all on its own. Feel free to change up the vegetables. Because of my love for onions.....I tend to cut them into large chunks. This makes a large amount, but I usually cut it in half. Freezes well too! Slightly different from others already posted.

Provided by Diana 2

Categories     Low Protein

Time 2h20m

Yield 9 cups

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 cup celery, chopped
1 cup onion, chopped
2 garlic cloves, minced
1 1/4 cups pearl barley
1 cup long grain brown rice, white works well too
6 cups boiling water
1 cup carrot, julienne
3 tablespoons chicken bouillon powder, I use liquid
1 tablespoon parsley flakes
1/4 teaspoon red pepper flakes

Steps:

  • Preheat oven to 350*.
  • Heat 1 tbsp of oil in a large frying pan on medium heat.
  • Add celery, onion and garlic and cook for 5 - 10 minutes or until the onion has softened to your liking -- or not :).
  • Transfer to a 3 quart casserole dish.
  • Heat the remaining tablespoon of oil in the same frying pan, and add the barley and rice.
  • Heat and stir for about 5 minutes, or until the grains start to turn golden brown.
  • Add this to the onion mixture, along with the water, carrots, bouillon, parsley and pepper. Stir well.
  • Bake, covered, for about 2 hours or until the barley is tender and liquid absorbed.

Nutrition Facts : Calories 221.3, Fat 4.3, SaturatedFat 0.7, Cholesterol 0.3, Sodium 395.8, Carbohydrate 41.5, Fiber 5.9, Sugar 2.3, Protein 5.2

WILD RICE AND BARLEY PILAF



WILD RICE AND BARLEY PILAF image

This delicious side dish goes with any kind of meat, poultry, or seafood. An old favorite and very healthy. Photo: Pillsbury.com

Provided by Ellen Bales

Categories     Other Side Dishes

Time 1h15m

Number Of Ingredients 11

2 Tbsp butter
1/2 c uncooked barley
1/2 c chopped onion
1 clove garlic, minced
1 can(s) (14.5 oz.) ready-to-serve chicken broth
1 c water
1/2 c uncooked wild rice, rinsed, drained
1/2 tsp grated lemon peel
1/4 c almonds, slivered
2 Tbsp cranraisins
1/8 tsp pepper

Steps:

  • 1. In a medium saucepan, melt butter over medium heat. Add barley; cook 6 to 8 minutes or until lightly browned, stirring occasionally.
  • 2. Add onion and garlic; cook and stir 2 to 3 minutes or until crisp-tender. Add broth and water. Bring to a boil. Stir in rice, lemon peel, almonds, cran-raisins, and pepper; return to a boil. Reduce heat; cover and simmer 50 to 60 minutes or until barley and rice are tender.

BARLEY-RICE PILAF



Barley-Rice Pilaf image

Make and share this Barley-Rice Pilaf recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Brown Rice

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1/3 cup barley
1/4 cup brown rice
1 2/3 cups hot water
1 cup sliced mushrooms
1/4 cup cubed carrot
2 teaspoons parsley
1 clove garlic, minced
1 teaspoon lemon juice
2 teaspoons thyme

Steps:

  • Combine all ingredients in 2 quart glass casserole.
  • Mix.
  • Microwave covered 5 minutes Then microwave 35- 45 mins at 50% power til liquid is absorbed and rice is tender.
  • Let stand 5 mins.

Nutrition Facts : Calories 52.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 10.9, Fiber 1.8, Sugar 0.4, Protein 1.8

BARLEY & WILD RICE PILAF WITH POMEGRANATE



BARLEY & WILD RICE PILAF WITH POMEGRANATE image

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups reduced-sodium vegetable broth
1/3 cup pine nuts
1 cup pomegranate seeds, (1 large fruit)
2 teaspoons freshly grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • 1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes 2. Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. 3. Add pomegranate seeds, lemon zest, parsley and toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

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