Ingredients
3 cups reduced-sodium chicken broth1/4 cup uncooked wild rice1/4 cup medium pearl barley1/4 cup uncooked brown rice1/2 pound baby portobello mushrooms, chopped1 small onion, chopped1 celery rib, finely chopped1 tablespoon butter1 tablespoon olive oil3 garlic cloves, minced1/4 cup grated Parmesan cheese1/4 cup half-and-half cream1/8 teaspoon pepper
Preparation
In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed.
Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.
