Two-Grain Pilaf With Wild Mushrooms
Makes 8 (1/2-cup) servings

Prep Time: 15 min.
Cooking Time: 48 min.

Ingredients

• 3/4 - cup water
• 1/2 - cup uncooked wild rice, rinsed, drained
• 1 - can (14-ounce) chicken broth
• 1 - teaspoon dried thyme leaves
• 1/2 - teaspoon salt
• 1/2 - teaspoon dried marjoram leaves
• 1/4 - teaspoon pepper
• 1/2 - cup uncooked barley
• 2 - Tablespoons butter
• 1 - medium (1/2 cup) carrot, thinly sliced
• 1 - cup sliced or chopped fresh shiitake and/or chanterelle mushrooms
• 1 - rib (1/2 cup) celery, sliced
• 1 - medium (1/2 cup) onion, chopped

Directions

1. In a 3-quart saucepan, you want to combine water, rice, chicken broth, thyme, salt, marjoram and pepper.
2. Cook over medium-high heat for 7 to 10 minutes or until mixture comes to a full boil. Reduce heat to low.
3. Cover and cook for 15 minutes. Add barley; continue cooking for 40 to 45 minutes or until water is absorbed and rice and barley are tender.
4. Meanwhile, melt butter in 10-inch skillet until sizzling; add carrot.
5. Cook over medium-high heat, stirring occasionally, for 2 minutes.
6. Add mushrooms, celery and onion.
7. Continue cooking, stirring occasionally, for 2 to 3 minutes or until celery is crisply tender. Stir carrot mixture into rice mixture.