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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.

Notes

Use pure wild rice, not a blend of wild and brown rice.

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