Savory Brown Rice and Barley
Elevate your weeknight meals with this hearty and wholesome Savory Brown Rice and Barley recipe, a perfect blend of nutty brown rice, chewy pearled barley, and aromatic vegetables. Infused with dried thyme and the earthy goodness of a bay leaf, this one-pot dish is simmered in rich vegetable broth for maximum flavor. Packed with nutrient-dense ingredients like diced carrots, celery, and onion, this is as nutritious as it is satisfying. Ready in under an hour with minimal prep, this versatile recipe works beautifully as a comforting vegetarian main or a tasty side dish. Finish with a sprinkle of fresh parsley for a vibrant touch, and savor each forkful of this simple yet sophisticated dish! Keywords: savory brown rice and barley, one-pot vegetarian recipe, healthy whole grains, easy weeknight dinner, hearty side dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Brown rice
- 1 cup Pearled barley
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 large, diced Carrot
- 2 diced Celery stalks
- 1 teaspoon Dried thyme
- 1 whole Bay leaf
- 4 cups Vegetable broth
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Rinse the brown rice and pearled barley under cold water until the water runs clear, and set aside.
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 3-4 minutes until the vegetables are slightly softened.
Add the rinsed brown rice and pearled barley to the pot. Stir well to coat the grains in the oil and vegetables.
Sprinkle in the dried thyme, add the bay leaf, and season with salt and black pepper to taste.
Pour the vegetable broth into the pot and stir to combine. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 40-45 minutes or until the grains are tender and the liquid is absorbed. Stir occasionally to prevent sticking.
Once fully cooked, remove the bay leaf and taste for seasoning. Adjust salt and pepper as needed.
Remove from heat and let the dish rest for 5 minutes before fluffing with a fork.
Garnish with freshly chopped parsley, if desired, and serve warm as a main course or side dish.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5063 mg | 220% | |
| Total Carbohydrate | 295.1 g | 107% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 32.1 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4020 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
