Stovetop Barley & Wild Rice With Prunes and Mushrooms - thrive360
This whole grain side dish is sure to be a family favourite. The best part is being able to make it of time.
Stovetop Barley, Barley, Wild Rice , Prunes, Mushrooms, recipe
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Stovetop Barley & Wild Rice With Prunes and Mushrooms

Stovetop Barley & Wild Rice With Prunes and Mushrooms

This whole grain side dish is sure to be a family favourite. The best part is being able to make it of time.

This recipe is adapted from Quick and Easy Three Grain Pilaf (Go Barleyby Pat Inglis & Linda Whitworth).

 

Stovetop Barley & Wild Rice With Prunes and Mushrooms

Serving Size: 4-6

Stovetop Barley & Wild Rice With Prunes and Mushrooms

Ingredients

  • 1/3 cup pot barley
  • 2 cups chicken broth, divided
  • 1/3 cup wild rice
  • 1/3 cup brown rice
  • 1 tsp butter
  • 1 tsp canola oil
  • 2 cups chopped cremini mushrooms
  • ¼ tsp salt
  • 1 tbsp fresh sage or 1 tsp dried
  • ½ cup chopped prunes

Instructions

  1. In a saucepan with a lid, heat pot barley with 1 cup broth.
  2. Cover and bring to a boil. Reduce heat and simmer for 15 minutes.
  3. In a frypan, heat butter and canola over medium heat.
  4. Cook mushrooms until browned. Add salt and sage. Set aside.
  5. Add wild and brown rice to the saucepan, and remaining 1 cup broth. Cook covered for 20 minutes until tender.
  6. Mix in mushrooms and prunes.

What’s your fave rice/barley side dish?

 

  • Zannat

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