Brown Rice and Barley are good for more than just soups. Barley is overlooked in American cooking. The most common uses of the grain in the U.S. are actually Malt production for beer and animal food products. I think that’s a crying shame, and I’m on a mission to prove it. (Though I won’t ask them to stop making Malt, I do like me a beer now and again. O.K. A little too often, but that’s a different issue altogether.)
I originally put this recipe together as a side dish for some turkey thighs we had on hand, but there was just so much of this that Mrs. seat of her Pants and I ate this by itself, and it was wonderful as a main dish as well.
*Please note, the recipe as shown is made with Chicken Stock, though substituting Mushroom Stock, Vegetable Stock or water will convert this omnivorous version into a vegetarian version in seconds.
Baked Brown Rice and Barley with Mushrooms Recipe
Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 152mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 10g
What I would have done differently had I thought about it:
I’m pretty new to cooking with barley, so I’m not sure what, if anything I would change at this point. The resulting dish was savory and immensely satisfying. both Mrs. seat of her Pants and I went back for seconds (or thirds), and I didn’t miss a main course of meat at all.
I think perhaps a wilted spinach salad on the side would have been nice, though.
Oh my goodness, that looks gorgeous.
Some lovely flavours going on there.
This looks great. I’m encouraging more cooking with whole grains as a way to cut down on bread consumption, since bread seems to be rivaling gas in outrageous pricing these days.
I’ll be linking to the recipes.