Mixed Rice and Barley Pilaf

I love finding new and interesting side dishes, especially when they're made with healthy whole grains. This one fits the bill! And as a bonus, the leftovers freeze and thaw beautifully. (Pictured above with teriyaki chicken.)

This dish requires very little prep besides some chopping and sauteing. Most of the cooking is done in the oven so you can prepare something else, or read a book.

Start by rinsing the wild rice in hot water, then drain it completely. Next, combine the barley,



brown rice and wild rice



in a small bowl. In a large skillet or saucepan, saute the garlic in butter then add the rice mixture,



and saute for 2-3 minutes. Add the onion,



mushrooms,



broth,



salt and pepper and thyme.



Bring this mixture to a boil, then pour it into a 2 quart baking dish that has been greased or sprayed with nonstick spray.



Cover the dish and bake the pilaf at 350 for 70 minutes or until the rice and barley are tender. Then uncover and bake an additional 5-10 minutes until the liquid is absorbed.



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Mixed Rice and Barley Pilaf

1/3 cup uncooked wild rice
1/3 cup uncooked long grain brown rice
1/3 cup uncooked medium pearl barley
1 garlic clove, minced
1 Tbsp. butter
1 large sweet onion, chopped
8 oz. sliced fresh mushrooms
3 cups beef or vegetable broth
2 tsp. dried thyme
3/4 tsp. salt
1/4 tsp. pepper

Rinse wild rice with hot water; drain. Combine the wild rice, brown rice and barley in a bowl. In a saucepan, saute garlic in butter. Add rice mixture; saute for 2-3 minutes. Add the onion, mushrooms, broth, thyme, salt and pepper. Bring to a boil.

Transfer to a 2-qt. greased baking dish. Cover and bake at 350 for 70 minutes or until rice is tender. Uncover; bake 5-10 minutes longer or until liquid is absorbed. Serves 6-8.