RICE AND BARLEY PILAF
With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.
Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges
WILD RICE PILAF
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
BARLEY, WILD RICE, AND CRANBERRY PILAF
A great side dish - the flavors go well with Thanksgiving dinner. The recipe says serve at room temp, but we re-heated it and served it warm. Everyone really liked it.
Provided by SweetChef
Categories Rice
Time 45m
Yield 6 large servings., 6 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
- While barley and rice is cooking, pour orange juice over cranberries and set aside.
- Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl.
- Drain cranberries, reserving liquid.
- Toss cranberries with barley and rice.
- Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture.
- Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.
Nutrition Facts : Calories 371.6, Fat 25.2, SaturatedFat 2.9, Sodium 202.8, Carbohydrate 33.4, Fiber 6.4, Sugar 5, Protein 6.9
WILD RICE AND BARLEY PILAF
Provided by Trish Hall
Categories dinner, weekday, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
- In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
- Drain the cranberries.
- Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams
BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS
This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
- Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
- Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.
WILD RICE WITH DRIED FRUIT
Rather than browning the rice in butter, cook it like pasta, in plenty of water, then drain it. Sweat the leeks in a tiny amount of butter, then toss everything together. Studded with dried fruits and leeks, this dish boasts the mosaic look and texture of a classic pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- In a 2-quart pot of boiling salted water, add the rice and cook until the grains begin to puff and break open, about 40 minutes to 1 hour. Drain and refresh in cold water. Season with salt and pepper.
- Heat the oil in a 2-quart saucepan. Add the leek and cook for 1 minute. Add 3 tablespoons of the stock, the cranberries, and pears and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the rice and remaining stock, raise the heat to high, and cook, stirring, 1 to 2 minutes. Season with salt and pepper and serve.
BARLEY PILAF WITH FRUITS AND NUTS
Sweet and nutty mixture that I like for a change of side dish. *** Update *** After doing this recipe again and not having some things I tried using candied ginger instead of apricot and chicken bouillon instead of salt also increased the cinnamon (too much poured out) used pecan pieces instead of almonds. Result - I loved it that way also! Conclusion - you can do anything with this and still have a great side dish.
Provided by Shahana
Categories Grains
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, heat oil; add onion and cook until softened.
- Add the barley, garlic and cumin; cook stirring about 1 minute.
- Stir in the apricots, raisins, salt, cinnamon and water; bring to boil.
- Reduce heat and simmer until barley is tender, 45 - 50 minutes.
- Add almonds and toss to combine.
INSTANT POT® WILD RICE AND BARLEY PILAF
This Instant Pot® wild rice pilaf is hearty and earthy and pairs well with pork or chicken.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Green Peas
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
- Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 22.3 g, Cholesterol 3 mg, Fat 3 g, Fiber 4.2 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 626.7 mg, Sugar 2.7 g
FRUIT AND WILD RICE PILAF
From a Sun-Maid magazine ad - different from any I found posted. Makes a nice "almost" sweet side to pork and turkey.
Provided by NurseJaney
Categories Rice
Time 38m
Yield 4-5 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in medium saucepan over med-high heat.
- Add onions and celery.
- Cook 3 minutes, stirring occasionally.
- Add broth, water, rice, contents of seasoning packet, and fruit.
- Bring to boil. Reduce heat to med-low.
- Cover and simmer 25 minutes, or until liquid is absorbed.
- Stir in pecans and serve.
Nutrition Facts : Calories 221.5, Fat 13.1, SaturatedFat 4.4, Cholesterol 15.3, Sodium 86, Carbohydrate 26.4, Fiber 2.4, Sugar 17.7, Protein 4
More about "wild rice and barley pilaf with dried fruit recipes"
WILD RICE PILAF RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.7/5 (6)Total Time 1 hr 10 minsCategory Side DishUploaded Nov 23, 2022
BARLEY AND WILD RICE PILAF - DSM - DIABETES SELF …
From diabetesselfmanagement.com
WILD RICE PILAF WITH DRIED CRANBERRIES AND PECANS
From williams-sonoma.com
BASMATI RICE PILAF WITH DRIED FRUIT AND ALMONDS
From onceuponachef.com
RICE PILAF WITH NUTS AND DRIED FRUIT | RECIPETIN EATS
From recipetineats.com
WILD RICE, BARLEY AND DRIED CHERRY PILAF | MIDWEST LIVING
From midwestliving.com
5/5 (1)Total Time 1 hr 20 minsServings 6-8Calories 279 per serving
- To rinse wild rice, place it in a pan of warm water, stir, and remove particles that float to the top. Drain and rinse again; drain before using. In a saucepan, combine rice and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in barley, cherries, marjoram, and butter. Spoon into a 1-1/2-quart casserole.
- Bake, covered, in a 325 degree F oven for 60 to 65 minutes or until rice and barley are tender and liquid is absorbed, stirring once. Fluff rice mixture with a fork; stir in pecans. Season to taste with salt and pepper.
HOUSE & HOME - WILD RICE & DRIED FRUIT PILAF RECIPE
From houseandhome.com
WILD RICE PILAF WITH DRIED FRUITS AND PECANS - JOANNE WEIR
From joanneweir.com
WILD RICE AND BARLEY PILAF | RECIPES - KOSHER.COM
From kosher.com
WILD RICE PILAF - JULIA'S ALBUM
From juliasalbum.com
WILD RICE PILAF WITH CRANBERRIES, APPLES AND PECANS - CARLSBAD …
From carlsbadcravings.com
WILD RICE PILAF (DAIRY FREE, VEGAN) - SIMPLY WHISKED
From simplywhisked.com
WILD RICE AND BARLEY PILAF - FRONTPAGE
From frontpage.pch.com
#time-to-make #course #preparation #side-dishes #dietary #4-hours-or-less
You'll also love