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Receta Baked Autumn Vegetables With Barley And Wild Rice

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Raciónes: 12

Ingredientes

Cost per serving $1.40 view details

Direcciones

  1. Place wild rice in strainer and rinse under cool running water. Place rice in saucepan; add in 4 c. water, cover and bring to boil. Reduce heat and boil gently for 1O min, drain and set aside. In large skillet, heat butter over medium heat. Add in onions, cook till softened. Stir in barley and wild rice. Transfer mix to 16-c. baking dish or possibly roasting pan.
  2. Spread vegetables and mushrooms (if using) over grains. Sprinkle with salt and pepper. Pour in chicken stock and cider. Cover with lid or possibly foil. Bake in 375F (190C) oven for 1 to 1-1/4 hrs or possibly till barley and rice are tender (the rice should be slightly chewy).
  3. Makes 8 to 12 servings
  4. Preparation Time: 20 min
  5. Baking Time: I to1-1/4 hrs
  6. niacin, folate; very high source of fibre
  7. NOTES : Made 10 24-97 for Tim.Wonderful! Next time I will halve this recipe. I substituted celery and carrots for the celery root. Rutabagas would be good too

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Nutrition Facts

Amount Per Serving %DV
Serving Size 250g
Recipe makes 12 servings
Calories 212  
Calories from Fat 40 19%
Total Fat 4.57g 6%
Saturated Fat 2.58g 10%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 354mg 15%
Potassium 564mg 16%
Total Carbs 38.24g 10%
Dietary Fiber 6.5g 22%
Sugars 6.4g 4%
Protein 6.7g 11%
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