Ingredients
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2 tablespoons olive oil, divided
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1 cup celery, chopped
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1 cup onion, chopped
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2 garlic cloves, minced
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1 1/4 cups pearl barley
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1 cup long grain brown rice, white works well too
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6 cups boiling water
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3 tablespoons chicken bouillon powder, I use liquid
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1 tablespoon parsley flakes
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1/4 teaspoon red pepper flakes
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1 cup carrot, julienne
Instructions
- Preheat oven to 350*.
- Heat 1 tbsp of oil in a large frying pan on medium heat.
- Add celery, onion and garlic and cook for 5 - 10 minutes or until the onion has softened to your liking -- or not :).
- Transfer to a 3 quart casserole dish.
- Heat the remaining tablespoon of oil in the same frying pan, and add the barley and rice.
- Heat and stir for about 5 minutes, or until the grains start to turn golden brown.
- Add this to the onion mixture, along with the water, carrots, bouillon, parsley and pepper. Stir well.
- Bake, covered, for about 2 hours or until the barley is tender and liquid absorbed.