BARLEY & RICE PILAF FROM COMPANY'S COMING
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
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
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