BAKED BARLEY AND WILD RICE

Baked Barley and Wild Rice image

"We eat many whole grain dishes, but this is our favorite." Not only is it heartwarming and flavorful, it also delivers 4 g of fiber per serving. Edna Woodard - Fredericksburg, Texas

Provided by Taste of Home

Time 2h15m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1/3 cup uncooked wild rice
4 cups water, divided
1 cup medium pearl barley
1 tablespoon butter
1 cup sliced fresh mushrooms
2 cups reduced-sodium chicken broth
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup slivered almonds
1 envelope onion soup mix
1/2 teaspoon garlic salt
1/2 teaspoon onion powder

Steps:

In a small saucepan, combine wild rice and 1 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender., In a large skillet over medium heat, cook and stir barley in butter for 2 minutes. Add mushrooms; cook 2 minutes longer or until mushrooms are tender. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Stir in the broth, water chestnuts, almonds, soup mix, garlic salt, onion powder, cooked rice and remaining water., Cover and bake at 350° for 1 hour, stirring twice. Uncover; bake 5-10 minutes longer or until barley is tender. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 119 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 386mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges