Parmesan Barley and Brown Rice

Parmesan Barley and Brown Rice

prep time

minutes
cook time

minute
servings
4-6

Ingredients














Cooking Instructions

1

In a medium saucepan, bring 2 1/2 cups chicken broth to a boil, then add barley and rice. Stir and return to a boil; reduce heat to simmer, cover and cook until liquid is absorbed, stirring occasionally, about 20 minutes. Remove from heat and let stand 5 minutes covered; uncover and stir in 1/2 cup parmesan cheese, pepper and arugula.


2

Meanwhile, in medium skillet, melt butter over medium high heat. Sauté shallots, orange pepper, asparagus, and sausage, and cook 4 minutes, stirring frequently. Add mushrooms and cook 3 to 4 minutes more, until vegetables begin to brown. Add remaining 1 1/2 cups chicken broth; cook 2 to 3 minutes more until broth is hot. Season with salt and pepper, to taste.


3

When ready to serve, spoon rice into center of shallow bowls, dividing evenly. Spoon broth mixture over rice and sprinkle with remaining parmesan. Serve with lemon wedges.


Ingredients














Cooking Instructions

1

In a medium saucepan, bring 2 1/2 cups chicken broth to a boil, then add barley and rice. Stir and return to a boil; reduce heat to simmer, cover and cook until liquid is absorbed, stirring occasionally, about 20 minutes. Remove from heat and let stand 5 minutes covered; uncover and stir in 1/2 cup parmesan cheese, pepper and arugula.


2

Meanwhile, in medium skillet, melt butter over medium high heat. Sauté shallots, orange pepper, asparagus, and sausage, and cook 4 minutes, stirring frequently. Add mushrooms and cook 3 to 4 minutes more, until vegetables begin to brown. Add remaining 1 1/2 cups chicken broth; cook 2 to 3 minutes more until broth is hot. Season with salt and pepper, to taste.


3

When ready to serve, spoon rice into center of shallow bowls, dividing evenly. Spoon broth mixture over rice and sprinkle with remaining parmesan. Serve with lemon wedges.


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