This is a hearty little side I threw together. It rained today, and this seemed appropriate. The taste was great, but I think it would be even better with a higher veggie-to-barley/rice ratio than what's shown. The recipe below reflects that change.
Ingredients
- 1/4 cup pearled barley
- 1/4 cup wild rice
- 2 tbsp extra virgin olive oil
- 2 shallots
- 2 cloves garlic
- 1 red potato
- 3 carrots
- 4 ribs celery
- 2 tbsp parsley
- 1 cup broth
- 1 tbsp parmesan, grated (optional)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Directions
Add barley, rice, and 2 cups of water to a pot. Bring to a boil over medium heat, then reduce to low and let simmer for 30 minutes or until the rice and barley are done. (You may need to add more water near the end.)
Meanwhile, prep your veggies. Mince the shallot and garlic. Peel the potato and carrots. Cut the potato, carrots, and celery into 1/2" bits. Chop up the parsley.
Heat oil in a skillet over medium heat. Add shallots, garlic, potato, carrots, and celery. Once the shallots and garlic begin to brown, add the parsley and chicken broth. Let the veggies simmer until the broth is completely reduced and absorbed.
Add in the barley and rice. Add parmesan to thicken the dish and add a nutty flavor. Season with salt and pepper.
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