Name: Barley and Wild Rice Pilaf
Yield: 8 servings
Ingredients: 2 tablespoons olive oil, divided; 1 medium onion, chopped; 1 cup uncooked pearl barley; 1/2 cup uncooked wild rice, rinsed and drained; 3 cloves garlic, minced; 4 cups chicken broth; 1 large red bell pepper, cut into 1/4-inch pieces; 1 1/2 cups thinly sliced fresh mushrooms; 1/2 cup frozen green peas, thawed; 1/2 cup shredded carrot; 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano

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Ingredients

2 tablespoons olive oil, divided
1 medium onion, chopped
1 cup uncooked pearl barley
1/2 cup uncooked wild rice, rinsed and drained
3 cloves garlic, minced
4 cups chicken broth
1 large red bell pepper, cut into 1/4-inch pieces
1 1/2 cups thinly sliced fresh mushrooms
1/2 cup frozen green peas, thawed
1/2 cup shredded carrot
1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano

Directions

Yield:
8 servings

Serving size:
1/8 of recipe

Heat 1 tablespoon oil in large saucepan over medium heat. Add onion; cook and stir 10 minutes or until tender. Add barley, rice, and garlic; cook and stir 1 minute.

Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 45 to 50 minutes or until barley and rice are tender.

Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add bell pepper, mushrooms, peas, carrot, and oregano; cook and stir 5 to 6 minutes or until mushrooms are browned and bell pepper is tender.

Stir bell pepper mixture into rice mixture. Garnish with fresh oregano, if desired.

Exchanges per serving: 2 Bread/Starch, 1 Fat, 1 Vegetable.