This recipe came from weightwatchers.com, while I was searching for a way to use up some Minnesotan wild rice. In addition to maple syrup and maple sugar, sometimes our roommate brings wild rice back from the north woods. And we approve.
Big surprise here: I don’t like asparagus. But David does, and Leah does sometimes, and I can pick around it easily enough, so I made them this dish anyway.
It was good, and came together easily, but it wasn’t anything spectacular. I was a little disappointed that the barley pretty much overpowered the wild rice. On the other hand, I had never eaten barley as a side dish like rice, and it was pretty tasty. Like rice, but nuttier. I enjoyed it. The other thing this recipe had going for it? A half a cup is only one Point. That’s a pretty good deal for a side-dish.
Wild Rice & Barley Pilaf
- 5 cups vegetable broth
- 3/4 cup uncooked wild rice
- 1 cup uncooked barley, pearl-variety (not quick cooking)
- 1 medium shallot, diced
- 1 teaspoon salt
- 1/2 teaspoon each dried thyme & sage
- 1/2 teaspoon fresh ground black pepper
- 10 ounces of asparagus spears (thin) cut into 2-inch pieces
1. Bring the broth and rice to a simmer in a large saucepan; cover, reduce the heat to low, and simmer for 20 minutes.
2. Stir in the barley, shallot, salt, thyme, sage and pepper. Cover and continue simmering over low heat for 25 minutes.
3. Stir in the asparagus, cover, reduce the heat even further and simmer slowly for 5 minutes. Set aside off the heat, covered, for 10 minutes before fluffing with a fork. Yields about 1/2 cup per serving.
Note: Next time, I’d halve this recipe for sure. It made a TON, at least 12 servings.