| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Misc |
5 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion; minced |
| 1/2 |
lb |
Mushrooms, sliced |
| 1 |
|
Garlic clove; minced |
| 1 |
c |
Wild rice |
| 3 1/2 |
c |
Chicken broth |
| 1/2 |
c |
Pearl barley |
|
|
Salt and pepper |
INSTRUCTIONS
In a 12-inch frying pan or 2- to 3-quart pan, combine onion, mushrooms,
garlic, and 1/2 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); 7.8 g protein; 1.5 g fat (0.7 g sat.); 217 g carbo.; 36 mg sodium; 0
mg chol.
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