TWO GRAIN LEMON PILAF
"The chewy texture and slight nutty flavor of barley and brown rice offer a pleasant diversion from plain white rice."
1 1/2 cups chicken broth
3/4 cup sliced celery
1/2 cup chopped onion
1/4 cup uncooked barley
1/4 cup uncooked brown rice
3 teaspoons dried parsley flakes
1 tablespoon margarine or butter
1 1/2 teaspoons grated lemon peel
In medium saucepan, bring chicken broth to a boil. Stir in celery, onion, barley and rice. Reduce heat. Cover; simmer 45 to 50 minutes until barley and rice are tender and liquid is absorbed.
Add parsley, margarine and lemon peel; toss with fork to blend.
Makes 4 servings, 1/2 cup each
Source: Recipe booklet: Money Saving Meals, Pillsbury Classic Cookbook #131, January 1992
"The chewy texture and slight nutty flavor of barley and brown rice offer a pleasant diversion from plain white rice."
1 1/2 cups chicken broth
3/4 cup sliced celery
1/2 cup chopped onion
1/4 cup uncooked barley
1/4 cup uncooked brown rice
3 teaspoons dried parsley flakes
1 tablespoon margarine or butter
1 1/2 teaspoons grated lemon peel
In medium saucepan, bring chicken broth to a boil. Stir in celery, onion, barley and rice. Reduce heat. Cover; simmer 45 to 50 minutes until barley and rice are tender and liquid is absorbed.
Add parsley, margarine and lemon peel; toss with fork to blend.
Makes 4 servings, 1/2 cup each
Source: Recipe booklet: Money Saving Meals, Pillsbury Classic Cookbook #131, January 1992
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