Hearty Barley and Rice Pilaf

Ingredients

Localized ingredient list prepared for quick scanning.

• 2 tablespoons olive oil, divided
• 1 cup celery, chopped
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 1/4 cups pearl barley
• 1 cup long grain brown rice (or white rice)
• 6 cups boiling water
• 1 cup carrot, julienned
• 3 tablespoons chicken bouillon powder (or liquid)
• 1 tablespoon parsley flakes
• 1/4 teaspoon red pepper flakes

Method

Follow the steps in order for the best result.

1. Preheat your oven to 350°F (175°C).
2. In a large frying pan or skillet, heat 1 tablespoon of olive oil over medium heat.
3. Add the chopped celery, onion, and minced garlic to the pan. Cook for approximately 5-10 minutes, stirring occasionally, until the onion becomes softened to your desired consistency.
4. Transfer the cooked vegetable mixture to a 3-quart casserole dish.
5. In the same frying pan, heat the remaining 1 tablespoon of olive oil.
6. Add the pearl barley and rice to the pan. Stir continuously for about 5 minutes, or until the grains begin to turn a light golden brown.
7. Transfer the toasted barley and rice to the casserole dish, combining it with the onion mixture. Add the boiling water, julienned carrots, chicken bouillon, parsley flakes, and red pepper flakes. Stir well to ensure all ingredients are evenly distributed.
8. Cover the casserole dish and bake in the preheated oven for approximately 2 hours, or until the barley is tender and the liquid has been fully absorbed.