Mixed Rice and Barley Bake

MAKES: 7 servings
CRISPY RATING: Very mushroomy flavor, very tasty, and very fillling


  • 1/3 cup wild rice, uncooked
  • 1/3 cup long-grain brown rice, uncooked
  • 1/3 cup pearl barley, uncooked
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1 large sweet onion, chopped
  • 8 ounces fresh mushrooms, sliced
  • 3 cups lowfat beef broth, or veggie broth
  • 2 teaspoons dried thyme
  • 3/4 teaspoon salt, or less, depending on broth
  • 1/4 teaspoon pepper
  • 2 tablespoons fresh parsley, minced

1. Preheat oven to 350F. Spray 2-qt. baking casserole (with lid) with Pam.

2. Rinse wild rice with hot water and drain. Combine wild rice, brown rice and barley.

3. In a saucepan, saute garlic in butter. Add rice mixture and saute for 2 to 3 minutes. Add onion, mushrooms, broth, thyme, salt and pepper. Bring to a boil.

4. Transfer to casserole, cover and bake for 70 minutes or until rice and barley are tender.

5. Uncover, bake 5 to 10 minutes longer until liquid is absorbed.

6. Garnish with parsley.


You need to plan ahead - it really does take an hour or more in the oven. That makes it a great dish to make ahead while you cook something else, but not something you can throw together at the last minute.

From Mastercook - Per Serving: 131 Calories; 2g Fat (13.7% calories from fat); 8g Protein; 24g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 472mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

RECIPE FROM - Light & Tasty October / November 2004 issue.

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