Brown rice and barley in a white wine-chicken broth sauce, baked with sauteed onions, garlic and pine nuts.
-By Bryan Strommen
¼ cup butter or margarine
¼ cup slivered almonds or pine nuts
1 cup chopped yellow onion
1 clove garlic, minced
2/3 cup long-grain brown rice
1/3 cup pearl barley
2 cups chicken broth
¼ cup dry white wine
1 Tbsp chopped fresh basil, or ¾ tsp dried basil, crumbled
1 tsp chopped fresh oregano, or ½ tsp dried oregano, crumbled
¼ tsp salt
freshly ground pepper
¼ cup chopped fresh parsley
- Preheat oven to 350 degrees. In a saucepan over medium heat melt butter. Add nuts and sauté, stirring constantly, until lightly browned, about 2 minutes.
- Add onion and garlic and sauté until soft, about 5 minutes.
- Stir in rice and barley, and then add broth, wine, basil, oregano, salt, pepper, and parsley. Place in an oiled 2-quart baking dish.
- Cover and bake until liquid is absorbed and rice and barley are tender, about 1 hour. Serve immediately.