Wild Rice and Barley Pilaf (Oven-Baked)
Created by Mikekey on November 30, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 75m
- Recipe #16196
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup sliced almonds
- 1 small yellow onion, chopped (about 1 cup)
- 1 garlic clove, minced
- 2/3 cup wild rice (uncooked)
- 1/3 cup pearl barley (rinsed and drained, uncooked)
- 2 cups chicken broth
- 1/2 cup dry white wine
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 cup fresh chopped parsley
- Pepper
How to Make
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Step 1: Preheat oven to 350.
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Step 2: Coat a 2 1/2 quart casserole with a lid with nonstick cooking spray.
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Step 3: Melt butter in a medium skillet over medium heat.
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Step 4: Add almonds and stir until lightly browned, about 2 minutes.
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Step 5: Add onion and garlic and sauté until tender, about 5 minutes.
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Step 6: Stir in wild rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
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Step 7: Transfer prepared casserole.
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Step 8: Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.
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Step 9: Stir and serve.
Nutritional Facts
- Serving Size: 1 (220.9 g)
- Calories 222.1
- Total Fat - 6.6 g
- Saturated Fat - 3.8 g
- Cholesterol - 21 mg
- Sodium - 707.2 mg
- Total Carbohydrate - 33.9 g
- Dietary Fiber - 2.3 g
- Sugars - 2 g
- Protein - 6.7 g
- Calcium - 29.2 mg
- Iron - 1.5 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.1 mg