Makes 15 servings
- 1 cup pearl barley
- 1 cup wild rice
- 1/4 tsp. extra-virgin olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 tsp. minced fresh garlic
- 2 tbs. minced fresh parsley
- 1 tbs. minced fresh thyme
- 1/2 cup dried cherries
- 5 cups vegetable stock, heated
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup toasted walnuts
Heat a medium saucepot over medium-high heat.
Add the barley and toast.
Stir the barley for about two minutes; you will notice a nutty aroma.
Place the barley and wild rice in a mixing bowl and stir.
In the saucepot, add the olive to lightly coat the bottom of the pan. Add the onion, celery and garlic. Cook until the onions have just softened, about two minutes.
Add the parsley, thyme, cherries, barely and wild rice. Stir in the hot vegetable stock, salt and pepper. Bring to a boil, then turn heat down to low.
Cover the pot and simmer for 30 to 35 minutes, until the stock is absorbed and rice is al dente. Stir in walnuts.
Season with additional salt and pepper if needed.
Per serving (1/2 cup):
Calories 150; Protein 4 g; Total Fat 1.5 g; Saturated Fat 0 g; C arbohydrates 24 g; Dietary Fiber 3 g; Cholesterol 0 mg; Sodium 190 mg