Baked Barley and Wild Rice

Name: Baked Barley and Wild Rice
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp butter; 227 grams can sliced water chestnuts, drained; 96 milliliters sliced fresh mushrooms; 96 milliliters sliced fresh mushrooms; 1 teaspoons garlic salt; 472 milliliters reduced-sodium chicken broth; 1 teaspoons onion powder; 1 envelope onion soup mix; 200 grams pearl barley; 27 grams slivered almonds; 946 milliliters water, divided; 53 grams uncooked wild rice

Baked Barley and Wild Rice is a side dish that serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 3g of fat, and a total of 129 calories. Head to the store and pick up garlic salt, water, mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 15 minutes.

Instructions

In a small saucepan, combine wild rice and 1 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.

Ingredients you will need

Wild Rice

Water

Rice

Equipment you will use

Sauce Pan

In a large skillet over medium heat, cook and stir barley in butter for 2 minutes.

Ingredients you will need

Barley

Butter

Equipment you will use

Frying Pan

Add mushrooms; cook 2 minutes longer or until mushrooms are tender.

Ingredients you will need

Mushrooms

Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Stir in the broth, water chestnuts, almonds, soup mix, garlic salt, onion powder, cooked rice and remaining water.

Ingredients you will need

Water Chestnuts