Ingredients
- 1 yellow onion, finely chopped
- 2 tablespoon butter
- 12 ounces wild rice (1 1/2 cups)
- 1 cup barley
- 2 cups chopped mushrooms
- 2 carrots, diced
- 4 1/2 cup vegetable stock
- 1/2 cup flat leaf parsley, chopped
- 1 whole lemon (zest of, juice of)
- 1/3 cup pine nuts
- 3 tablespoons chives
How to Make
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Step 1: Let wild rice sit in cold water for at least 15 minutes before cooking. drain.
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Step 2: Saute onion and carrot with butter for 5 minutes and then add mushroom. Stir until onion is soft.
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Step 3: Add wild rice and barley and stir for a couple of minutes. Pour in vegetable stock. Add salt and pepper. Bring to a boil, cover and simmer on low almost an hour or until stock is soaked in.
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Step 4: If after an hour there's still some stock, take the lid off and cook a little more.
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Step 5: Roast pine nuts in a non-stick frying pan. Let them cool off.
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Step 6: When rice is cooked add parsley, lemon zest, chives,and pine nuts.
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Step 7: Fluff rice with a fork before serving.
We hope you enjoy this recipe!
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