Yield: 5 Servings
Measure | Ingredient |
---|---|
1 small | Onion; minced |
½ pounds | Mushrooms, sliced |
1 \N | Garlic clove; minced |
1 cup | Wild rice |
3½ cup | Chicken broth |
½ cup | Pearl barley |
\N \N | Salt and pepper |
In a 12-inch frying pan or 2- to 3-quart pan, combine onion, mushrooms, garlic, and ½ cup water. Cook, uncovered, on high heat until liquid evaporates and a brown film forms in pan, about 15 minutes; stir often. Add 2 or 3 tablespoons water and stir to free the brown film; cook until the film forms again. Repeat this step 4 or 5 times until onions are richly browned, about 15 minutes. Rinse and drain rice. Mix with broth in pan. Bring to a boil on high heat; cover, and simmer 30 minutes. Rinse and drain barley. Add to rice; simmer until grains are tender to bite but just slightly chewy, about 20 minutes longer. Season with salt and pepper to taste. Makes 5 or 6 servings. Per serving: 184 cal. (7.3 percent from fat); 7⅘ g protein; 1½ g fat (0.7 g sat.); 217 g carbo.; 36 mg sodium; 0 mg chol.