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Wild Black Rice, Barley and Mushrooms

Posted By GKC On January 16, 2011 @ 1:55 am In Recipes of the Week,Weekly Recipes | 4 Comments

1 onion, chopped
2 tablespoons margarine
1-1/2 cups black rice
1 cup barley
2 cups chopped mushrooms
1 carrot, diced
4-1/2 cups vegetable broth or pareve chicken broth
1/3 cup pine nuts, toasted

Let wild black rice sit in cold water for at least 15 minutes before cooking. Sauté onion and carrot in margarine for about 5 minutes; add mushrooms and stir until onion is soft. Stir in wild black rice and barley. Add stock and bring to a boil. Reduce heat, cover and simmer for about 1 hour. Fluff with a fork and top with toasted pine nuts.


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