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Rice-Barley Pilaf
| Ingredients 3 cup Water
1 cup Brown Rice
1 tsp Salt
1/3 cup Barley, whole grain
1 cup Onion, finely chopped
1 cup Celery, finely chopped
2 T Olive oil
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1/4 cup Wheat germ, toasted
1/2 tsp Beef-style seasoning
1/2 tsp Chicken-style seasoning
2 T Fresh parsley, snipped
1/3 cup Sliced almonds, lightly toasted
2 T Sesame seeds, toasted
(opt) Soy Parmesan cheese, grated* |
Directions
In a medium saucepan, bring water to
boiling. Add rice and salt; return to boiling.
Reduce heat, cover and simmer 15 minutes. Then add barley to the
rice and continue cooking 15 minutes more. Do not drain.
Meanwhile, sauté onions, celery, and carrots in olive oil until
tender. Combine undrained rice-barley mixture, vegetables, wheat
germ, and beef and chicken-style seasonings. Pour into a large
casserole dish coated with cooking spray. Bake uncovered at 350°
F, 20 minutes or until grains are tender and lightly browned.
Fluff with a fork and stir in parsley. Garnish with almonds,
sesame seeds, and soy Parmesan cheese for added flavor.
*NOTE: "SoyCo® Lite & Less™ Grated
Parmesan Cheese Alternative" is the recommended product. |
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Recipe reprinted with permission from:
Tastefully Vegan, Creative Vegetarian Cooking by Gerard and
Kathryn McLane, 2001
To purchase cook book:
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The goal is to present healthful whole plant based recipes free of
cholesterol and animal fat, and made of primarily unrefined, readily
available foods. (c) 2003 LifeLong Health. All rights reserved. |
