Ingredients Jump to Instructions ↓

  1. 1/3 cup uncooked wild rice

  2. 4 cups water, divided

  3. 1 cup medium pearl barley

  4. 1 tablespoon butter

  5. 1 cup sliced fresh mushrooms

  6. 2 cups reduced-sodium chicken broth

  7. 1 can (8 ounces) sliced water chestnuts, drained

  8. 1/4 cup slivered almonds

  9. 1 envelope onion soup mix

  10. 1/2 teaspoon garlic salt

  11. 1/2 teaspoon onion powder

Instructions Jump to Ingredients ↑

  1. 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. In a large skillet over medium heat, cook and stir barley in butter for 2 minutes. Add mushrooms; cook 2 minutes longer or until mushrooms are tender. 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. Cover and bake at 350° for 1 hour, stirring twice. Uncover; bake 5-10 minutes longer or until barley is tender. Let stand for 5 minutes before serving. Yield: 12 servings.


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