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Barley and Wild Rice Toss




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1/3 cup pearl barley
1/4 cup wild rice
1 14-ounce can chicken broth
1 tablespoon olive or salad oil
1/2 pound small button mushrooms
1 small onion, chopped (1/3 cup)
1 clove garlic, minced
2 tablespoons sliced green onion
1/4 cup white wine vinegar
1/4 cup olive or salad oil
2 teaspoons snipped fresh thyme
1/8 teaspoon pepper
6 cups torn fresh spinach
Mint blossoms (optional)


Recipe



1. Rinse barley and rice with cold water; drain. In a saucepan combine barley and rice with broth. Bring to boiling. Reduce heat; cover and simmer for 45 minutes or until liquid is absorbed.
2. In a large skillet heat the 1 tablespoon olive or salad oil and cook mushrooms, chopped onion, and garlic for 7 minutes or until mushrooms are cooked through; set aside. In a large mixing bowl combine barley and rice with mushroom mixture and green onion. Cover and chill 2 to 4 hours.
3. Just before serving, combine vinegar, 1/4 cup oil, thyme, and pepper in a screw-top jar and shake well. Toss barley mixture with dressing; serve on plates lined with spinach leaves. Garnish with mint blossoms, if desired. Season to taste. Makes 6 side-dish servings