Two Grain Pilaf with Wild Mushrooms

[pookie]

Two Grain Pilaf with Wild Mushrooms
By Alex Bury, McDougall Program cooking instructor

This is a delicious way to add some different grains to your meal plan.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Servings: 4

½ cup uncooked barley
½ cup uncooked wild rice
¾ cup water
1 2/3 cup vegetable broth
1 tablespoon dried thyme leaves
1 teaspoon dried marjoram leaves
1 teaspoon pepper
¼ teaspoon salt
white wine for sautéing*wpa
1 medium carrot, thinly sliced
1 cup sliced or chopped fresh mushrooms
1 stalk celery, sliced
1 medium onion, chopped

In a large saucepan combine barley, wild rice, water, vegetable broth, thyme, marjoram, pepper and salt. Cook over high heat until mixture comes to a full boil. Reduce heat to low. Cover; continue cooking until water is absorbed and barley and rice are tender (40 to 45 minutes).

Meanwhile, in 10 inch skillet, sauté carrot in wine for 2 minutes. Add the mushrooms, celery and onion. Continue cooking, stirring occasionally, until celery is crisply tender. Stir this vegetable mixture into cooked rice mixture. Serve hot.

[aruna]

This sounds like a great recipe. I would probably sub my healthy oil for the white wine and save some wpas -- I think the wine is only suggested because the recipe is trying to be v. lowfat. Or you could use cooking spray. I'm going to try this on the weekend -- thanks!