Serves 5 | Prep Time 0:30 | Cook Time 1:00Ingredients
3/4 cup organic short grain brown rice, washed and drained
3/4 cup organic pearled barley, washed and drained
1 cup Eden Sliced Shiitake Mushrooms, soaked 10 minutes in 1 cup warm water,
reserve soaking water
1/2 cup Eden Maitake Mushrooms, soaked 20 minutes in 1 cup hot water, reserve soaking water
2 cup onion, diced
2 Tablespoons Eden Extra Virgin Olive Oil
1/4 teaspoon pink Himalayan Sea Salt
1/4 teaspoon freshly ground red pepper
1/4 teaspoon ground thyme or sage
4 cup water, including reserved mushroom soaking water
2 Tablespoons fresh parsley, minced for garnish
Directions
Heat the oil in a medium saucepan and sauté the onions for 10 minutes. Add the celery and mushrooms. Sauté another 5 minutes over a medium-low flame. Remove from the flame.Heat up a skillet and dry roast the rice and barley over a high flame until most of the water from washing the grain has evaporated. Reduce the flame to medium-low and dry roast 3 to 4 minutes longer. Place in a baking dish. Add the onions, celery and mushrooms. Bring the water to a boil and pour over the rice. Mix in the salt, pepper and thyme. Cover the baking dish and bake for 1 hour at 350° until the grain is tender. Remove and mix in the parsley. Serve.
Nutritional Info
Per serving: 286 Calories, 7g Fat (18% calories from fat), 10g Protein, 66g Carbohydrate, 18g Fiber, 0mg Cholesterol, 104mg Sodium
reserve soaking water
1/2 cup Eden Maitake Mushrooms, soaked 20 minutes in 1 cup hot water, reserve soaking water
2 cup onion, diced
2 Tablespoons Eden Extra Virgin Olive Oil
1/4 teaspoon pink Himalayan Sea Salt
1/4 teaspoon freshly ground red pepper
1/4 teaspoon ground thyme or sage
4 cup water, including reserved mushroom soaking water
2 Tablespoons fresh parsley, minced for garnish
Directions
Heat the oil in a medium saucepan and sauté the onions for 10 minutes. Add the celery and mushrooms. Sauté another 5 minutes over a medium-low flame. Remove from the flame.Heat up a skillet and dry roast the rice and barley over a high flame until most of the water from washing the grain has evaporated. Reduce the flame to medium-low and dry roast 3 to 4 minutes longer. Place in a baking dish. Add the onions, celery and mushrooms. Bring the water to a boil and pour over the rice. Mix in the salt, pepper and thyme. Cover the baking dish and bake for 1 hour at 350° until the grain is tender. Remove and mix in the parsley. Serve.
Nutritional Info
Per serving: 286 Calories, 7g Fat (18% calories from fat), 10g Protein, 66g Carbohydrate, 18g Fiber, 0mg Cholesterol, 104mg Sodium
(Note: Recipe from Eden Organic Foods)