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Grilled Coriander Corn
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Barley and Wild Rice Pilaf
Yield: Makes 8 servings
Ingredients:
1/2
cup uncooked wild rice
2
tablespoons olive oil, divided
1
medium onion, chopped
1
cup uncooked pearl barley
3
cloves garlic, minced
4
cups chicken broth
1
large red bell pepper, cut into 1/4-inch pieces
3
ounces fresh mushrooms, thinly sliced
1/2
cup frozen green peas, thawed
1/2
cup shredded carrot
1
teaspoon dried oregano or 1 tablespoon chopped fresh oregano
Preparation:
1.
Rinse rice in strainer under cold running water. Drain; set aside.
2.
Heat 1 tablespoon oil in large saucepan over medium heat. Add onion; cook and stir about 10 minutes or until tender. Add barley, rice and garlic; cook and stir over medium heat 1 minute.
3.
Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 1 hour or until barley and rice are tender.
4.
Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add bell pepper, mushrooms, peas, carrot and dried oregano; cook and stir 5 to 6 minutes or until vegetables are tender.
5.
Stir bell pepper mixture into rice mixture. Garnish with fresh oregano, if desired.
Nutritional Information:
| Serving Size: | |
| Fiber | 6 g |
| Carbohydrate | 32 g |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 19 % |
| Calories | 180 |
| Protein | 6 g |
| Sodium | 35 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 2 |
| Fat | 1 |
This recipe appears in:
Rice & Grains
