Wild Rice, Barley, and Asparagus Pilaf
- Total Time
Hardly traditional, this hearty side dish could be a meal on its own, alongside a cup of soup or a light green salad.
vegetable broth5 cup(s)
uncooked wild rice¾ cup(s)
uncooked pearl barley1 cup(s), pearl-variety (do not use quick-cooking)
uncooked shallot(s)1 medium, chopped
table salt1 tsp
dried thyme½ tsp
dried sage½ tsp
black pepper½ tsp, freshly ground
uncooked asparagus10 oz, pencil-thin spears, cut into 2-inch segments
- Bring the broth and rice to a simmer in a large saucepan; cover, reduce the heat to low, and simmer for 20 minutes.
- Stir in the barley, shallot, salt, thyme, sage and pepper. Cover and continue simmering over low heat for 25 minutes.
- 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.