Wild Rice and Barley Pilaf
Makes 6-8 servings
1 (6-ounce) package long-grain and wild rice mix (with seasoning packet)
1/2 cup pearl barley
3 cups fat-free canned vegetable (or chicken) broth
1 tablespoon butter
1/3 cup sliced almonds, toasted
1. Preheat oven to 325°F. In large saucepan, combine rice, seasoning packet from rice mix, barley, broth, and butter. Bring to a boil.
2. Reduce heat, cover, simmer 10 minutes. Spoon into 1 1/2-quart casserole dish coated with nonstick cooking spray.
3. Bake covered 1 hour, or until rice and barley are tender and liquid is absorbed. Fluff rice mixture with fork; stir in almonds. Serve.
Nutritional information per serving:
Calories 164, Protein (g) 5, Carbohydrate (g) 28, Fat (g) 4, Calories from Fat (%) 21, Saturated Fat (g) 0, Dietary Fiber (g) 3, Cholesterol (mg) 0, Sodium (mg) 567 Diabetic Exchanges: 2 starch, 0.5 fat
Serving Suggestion: This delicious holiday side feeds a crowd and compliments many meat and seafood entrées.
Terrific Tidbit: Barley is a whole grain packed with nutrition and high in fiber. Use barley in hot and cold dishes, as this wholesome grain adds a delightful nutty flavor.
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