Rice and Barley Pilaf

By moninikole

Nutrition Facts: 1/2 cup equals 176 calories, 7 g fat (3 g saturated fat), 13 mg cholesterol, 363 mg sodium, 23 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

Prep: 20 minutes. Cook: one hour

Ingredients

• Ingredients
• 3 cups reduced-sodium chicken broth
• 1/4 cup uncooked wild rice
• 1/4 cup medium pearl barley
• 1/4 cup uncooked brown rice
• 1/2 pound baby portobello mushrooms, chopped
• 1 small onion, chopped
• 1 celery rib, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon butter
• 1 tablespoon Crisco® Pure Olive Oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup half-and-half cream
• 1/8 teaspoon pepper

Preparation

Step 1

Directions
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, celery and garlic in butter and oil until tender. Stir in the rice mixture, cheese, cream and pepper; heat through. Yield: 6 servings.