Wild Rice, Barley and Asparagus Pilaf Recipe
- 5 cups vegetable broth
- 3/4 cup raw wild rice
- 1 cup pearl barley (do not use quick-cooking)
- 1 medium shallot, chopped
- 1 tsp Kosher salt
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp ground black pepper
- 10 ounce pencil-thin asparagus spears, cut into 2-inch segments
Bring the broth and rice to a simmer in a large saucepan; cover, reduce the heat to low, and simmer for 20 minutes.
Stir in the barley, shallot, salt, thyme, sage and pepper. Cover and continue simmering over low heat for 25 minutes.
Stir in the asparagus, cover, reduce the heat even further and simmer slowly for 5 minutes. Set aside off the heat, covered, for 10 minutes before fluffing with a fork.
Entire recipe makes 12 servings
Serving size is ½ cup
Each serving = 1 Weight Watchers Points +