Wild Rice Pilaf Recipe

• 3/4 cup water
• 1/2 cup uncooked wild rice, rinsed, drained
• 1 (14-ounce) can chicken broth
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon pepper
• 1/2 cup uncooked barley
• 2 tablespoons Land O Lakes Butter
• 1 medium (1/2 cup) carrot, thinly sliced
• 1 cup sliced or chopped fresh shiitake and/or chanterelle mushrooms*
• 1 rib (1/2 cup) celery, sliced
• 1 medium (1/2 cup) onion, chopped

1. Combine water, rice, chicken broth, thyme, salt, marjoram and pepper in 3-quart saucepan.
2. Cook over medium-high heat until mixture comes to a full boil (7 to 10 minutes).
3. Reduce heat to low.
4. Cover; cook 15 minutes.
5. Add barley; continue cooking until water is absorbed and rice and barley are tender (40 to 45 minutes).
6. Meanwhile, melt butter in 10-inch skillet until sizzling; add carrot.
7. Cook over medium-high heat, stirring occasionally, 2 minutes.
8. Add mushrooms, celery and onion.
9. Continue cooking, stirring occasionally, until celery is crisply tender (2 to 3 minutes).
10. Stir carrot mixture into rice mixture.

water, wild rice, chicken broth, thyme, salt, marjoram leaves, pepper, barley, butter, carrot, shiitake, celery, onion

Taken from www.landolakes.com/recipe/2420/two-grain-pilaf-with-wild-mushrooms (may not work)