Wild Rice, Barley, and Asparagus Pilaf
2
Points®
Total time: 1 hr 7 min • Prep: 12 min • Cook: 55 min • Serves: 12 • Difficulty: Easy
Hardly traditional, this hearty side dish could be a meal on its own, alongside a cup of soup or a light green salad.
Ingredients
Vegetable broth
5 cup(s)
Uncooked wild rice
¾ cup(s)
Uncooked pearl barley
1 cup(s), pearl-variety (do not use quick-cooking)
Shallot
1 medium, chopped
Table salt
1 tsp
Dried thyme
½ tsp
Dried sage
½ tsp
Black pepper
½ tsp, freshly ground
Asparagus
10 oz, pencil-thin spears, cut into 2-inch segments
Instructions
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.
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