23rd
Creamy Wild Rice and Barley Stew
I made up this recipe tonight for dinner, and it came out well, so I thought I’d share. Feel free to let me know how it went to suggest any changes.
1 medium onion, diced
2 cloves garlic, minced
1 cup pearl barley
1 cup long grain and wild rice
4 cups vegetable or chicken broth
2 cups water
1 vegetable or chicken bullion cube
1 can cream of mushroom soup
1 tbsp. dried parsley
1 tsp. dried basil
1/2 tsp. hot pepper flakes
salt and pepper
Sauté onion and garlic in olive oil or butter until translucent. Add barley and cook for 1 minute. Add broth, water, bullion cube, cream of mushroom soup, rice, parsley, basil, and pepper flakes. Bring to boil and stir to combine. Reduce heat and let simmer for 25 minutes, stirring occasionally (or until rice and barley is cooked). The soup will reduce and get very thick, so if it reduces too quickly, you can add more water (or a little bit of milk). Salt and pepper to taste.
(Note: The only wild rice my supermarket sold was in a long grain and wild rice mix kind of like rice pilaf. I just used that and tossed the seasoning packet.)
