Herbed Wild Rice & Barley Medley with Cranberries and Pecans
This delightful dish combines the unique textures of wild rice and barley, complemented by the tangy sweetness of cranberries and the rich crunch of toasted pecans. It's an incredibly versatile recipe that can serve as a robust side for your favorite poultry or as a flavorful stuffing. Inspired by a classic Thanksgiving recipe, this medley is not overly sweet, allowing the earthy flavors of fresh herbs to shine. Perfect for holiday gatherings or everyday meals, this dish brings a taste of the season to your table. Enjoy the harmony of flavors—from the savory herbs to the slight chewiness of the grains. It's one of my all-time favorite side dishes!
8
Servings
190
Calories
15
Ingredients
Ingredients
wild rice
3/4 cup (rinsed)
medium barley
3/4 cup (rinsed)
vegetable broth
1 3/4 cups (low-sodium recommended)
salt
1/4 teaspoon (divided)
water
2 cups (filtered)
olive oil
3 tablespoons (extra virgin)
large yellow onion
1 (finely chopped (about 12 oz.))
garlic
2 cloves (minced)
celery
2 stalks (finely chopped)
large carrot
1 (peeled and finely chopped)
fresh sage
1 tablespoon (minced)
fresh thyme leaves
1 tablespoon (whole)
parsley
1/2 cup (minced)
pecans
3/4 cup (chopped and toasted)
dried cranberries
3/4 cup (sweetened variety)
Instructions
1
In a medium saucepan, combine the wild rice, barley, salt, vegetable broth, and water. Bring the mixture to a rolling boil over medium-high heat.
2
Once boiling, reduce the heat to low, partially cover the saucepan, and let it simmer gently. Cook for about 40 minutes, stirring occasionally, until both the wild rice and barley are tender. If any liquid remains after cooking, drain it off.
3
While the grains are cooking, heat olive oil in a large skillet over medium heat. Add the finely chopped onion, minced garlic, chopped celery, and carrot. Sauté for 3 minutes, until the vegetables begin to soften but do not brown.
4
Sprinkle the sautéed vegetables with 1/4 teaspoon salt, cover the skillet, and continue to cook on medium-low heat for an additional 5 minutes, or until the vegetables are crisp-tender.
5
Stir in the minced sage, thyme leaves, and parsley, and sauté for an additional minute to incorporate the herbs into the mixture.
6
Remove the skillet from heat. Gently fold in the cooked rice and barley, toasted pecans, and dried cranberries until everything is well mixed.
7
Taste the medley and adjust salt and pepper to your liking. Serve warm as a hearty side dish or use as stuffing for poultry.
Nutrition Information
10g
Fat
24g
Carbs
3.4g
Protein
3.5g
Fiber
1.9g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Herbed Wild Rice & Barley Medley with Cranberries and Pecans.
How many servings does this dish provide?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains 190 calories.
Is this recipe suitable for vegetarians?
Yes, this dish is tagged as vegetarian.
What are the primary grains used in this medley?
The main grains used are wild rice and medium barley.
Can this medley be used as a stuffing for poultry?
Yes, it is designed to be a versatile side dish or a flavorful stuffing.
How much wild rice is required?
The recipe calls for 3/4 cup of rinsed wild rice.
What type of broth is recommended?
It is recommended to use 1 3/4 cups of low-sodium vegetable broth.
How much water is needed to cook the grains?
You will need 2 cups of filtered water.
How long should the wild rice and barley simmer?
The grains should simmer for about 40 minutes until tender.
What kind of oil should be used for sautéing?
The recipe specifies 3 tablespoons of extra virgin olive oil.
What type of onion is used?
One large yellow onion, finely chopped (about 12 oz.), is used.
How many garlic cloves are in the recipe?
The recipe includes 2 minced garlic cloves.
Which vegetables are sautéed along with the onion and garlic?
Finely chopped celery and a peeled, finely chopped large carrot are included.
What fresh herbs provide the flavor in this dish?
The dish uses fresh sage, fresh thyme leaves, and minced parsley.
How are the pecans prepared before adding them?
The pecans should be chopped and toasted.
What kind of cranberries are used?
The recipe calls for 3/4 cup of sweetened dried cranberries.
What is the fat content per serving?
Each serving contains 10g of fat.
How many carbohydrates are in each serving?
There are 24g of carbohydrates per serving.
How much protein does one serving provide?
Each serving provides 3.4g of protein.
What is the fiber content of this dish?
This medley contains 3.5g of fiber per serving.
How much sugar is in a single serving?
There is 1.9g of sugar per serving.
What should I do if liquid remains after the grains are cooked?
If any liquid remains after the 40-minute simmer, you should drain it off.
Should the vegetables be browned when sautéing?
No, the vegetables should be sautéed until they soften but do not brown.
When should the fresh herbs be added to the mixture?
Stir in the sage, thyme, and parsley after the vegetables are crisp-tender and sauté for one additional minute.
How do I combine the cooked grains with the vegetables?
Remove the skillet from heat and gently fold in the cooked rice, barley, toasted pecans, and dried cranberries.
Can I adjust the seasoning of the dish?
Yes, you should taste the medley at the end and adjust salt and pepper to your liking.
Is this dish recommended for holiday gatherings?
Yes, it is tagged for Thanksgiving and holiday cooking.
How many total ingredients are in this recipe?
There are 15 ingredients in total.
Should the grains be rinsed before cooking?
Yes, both the wild rice and the medium barley should be rinsed.