Rice And Barley Pilaf

• 3 cups reduced-sodium chicken broth
• 1/4 cup uncooked wild rice
• 1/4 cup medium pearl barley
• 1/4 cup uncooked brown rice
• 1/2 pound baby portobello mushrooms, chopped
• 1 small onion, chopped
• 1 celery rib, finely chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup half-and-half cream
• 1/8 teaspoon pepper

1. In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed.
2. Meanwhile, in a
3. , saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

chicken broth, wild rice, pearl barley, brown rice, portobello mushrooms, onion, celery, butter, olive oil, garlic, parmesan cheese, cream, pepper

Taken from www.tasteofhome.com/recipes/rice-and-barley-pilaf/ (may not work)