Donna - dsw
Staff Captain
Wild Rice, Barley and Asparagus Pilaf
Hardly traditional, this hearty side dish could be a meal on its own, alongside a cup of soup or a light green salad. Use pure wild rice, not a blend of wild and brown rice.
Wild Rice, Barley and Asparagus Pilaf
Makes 12 servings
Ingredients
· 5 cups vegetable broth
· 3/4 cup raw wild rice
· 1 cup pearl barley (do not use quick-cooking)
· 1 medium shallot, chopped
· 1 tsp salt
· 1/2 tsp dried thyme
· 1/2 tsp dried sage
· 1/2 tsp ground black pepper
· 10 ounce pencil-thin asparagus spears, cut into 2-inch segments
Instructions
1. Bring the broth and rice to a simmer in a large saucepan; cover, reduce the heat to low, and simmer for 20 minutes.
2. Stir in the barley, shallot, salt, thyme, sage and pepper. Cover and continue simmering over low heat for 25 minutes.
3. Stir in the asparagus, cover, reduce the heat even further and simmer slowly for 5 minutes. Set aside off the heat, covered, for 10 minutes before fluffing with a fork.
Serving size: 1/2 cup
Hardly traditional, this hearty side dish could be a meal on its own, alongside a cup of soup or a light green salad. Use pure wild rice, not a blend of wild and brown rice.
Wild Rice, Barley and Asparagus Pilaf
Makes 12 servings
POINTS® value per serving: 1
· 5 cups vegetable broth
· 3/4 cup raw wild rice
· 1 cup pearl barley (do not use quick-cooking)
· 1 medium shallot, chopped
· 1 tsp salt
· 1/2 tsp dried thyme
· 1/2 tsp dried sage
· 1/2 tsp ground black pepper
· 10 ounce pencil-thin asparagus spears, cut into 2-inch segments
Instructions
1. Bring the broth and rice to a simmer in a large saucepan; cover, reduce the heat to low, and simmer for 20 minutes.
2. Stir in the barley, shallot, salt, thyme, sage and pepper. Cover and continue simmering over low heat for 25 minutes.
3. Stir in the asparagus, cover, reduce the heat even further and simmer slowly for 5 minutes. Set aside off the heat, covered, for 10 minutes before fluffing with a fork.
Serving size: 1/2 cup
