WILD RICE AND BARLEY STUFFED MUSHROOMS
Not your standard stuffed mushroom. We find making the stuffing the day before and makes for easier stuffing since the starch from the rice and barley become sticky and looks great when stuffing with a serving scoop.
Provided by Malinda Coletta
Categories Rice Sides
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. Rinse rice in fine strainer under cold running water; drain and set aside. Heat 1 tablespoon oil in 3 quart saucepan over medium heat. Add onion to oil; cook and stir about 10 minutes. Add barley, rice and garlic; cook and stir over medium heat 1 minute. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 1 hour.
- 2. Clean mushrooms with a soft cloth and remove stems microwave for 3 mins to slightly cook. Set caps aside; finely chop stems. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper; chopped mushroom stems, carrot and oregano; cook and stir 5 to 6 minutes. Stir the bell pepper mixture into saucepan of rice mixture. Remove from heat.
- 3. Preheat oven to 350F.
- 4. Slightly over stuff mushroom caps with rice mixture. Spray baking dish with cooking spray. Place the stuffed mushrooms in a single layer and bake, uncovered, 15 minutes at 350F. Serve hot from the oven.
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Indra Chouhan
[email protected]These mushrooms were a bit too dry for my taste, but the flavor was good.
Joseph Cheney
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these stuffed mushrooms. The filling was flavorful and the mushrooms were cooked perfectly.
Barbara Southers
[email protected]These stuffed mushrooms were a great way to use up leftover wild rice and barley. They were easy to make and very tasty.
KRISHAL GAMING
[email protected]I followed the recipe exactly, but my mushrooms were not as flavorful as I had hoped.
Olivia Jones
[email protected]The mushrooms were a little bland, but the filling was delicious.
Austin Ekek
[email protected]These mushrooms were easy to make and very tasty. I will definitely be making them again.
Roman Kurdi
[email protected]I'm not a vegetarian, but I love these stuffed mushrooms. They're a great meatless meal.
Frank Western
[email protected]These mushrooms were a little too salty for my taste, but otherwise they were very good.
K9Jeriel
[email protected]I've made these stuffed mushrooms several times and they're always a hit. They're easy to make and always turn out delicious.
Black Pepper
[email protected]I made these mushrooms for a potluck and they were a big hit! Everyone loved them.
Abas Khan
[email protected]These mushrooms were a bit too dry for my taste, but the flavor was good.
Malik Umair
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these stuffed mushrooms. The filling was flavorful and the mushrooms were cooked perfectly.
Choss Alonzovrey
[email protected]These stuffed mushrooms were a great way to use up leftover wild rice and barley. They were easy to make and very tasty.
Joseph Onchera
[email protected]I followed the recipe exactly, but my mushrooms were not as flavorful as I had hoped.
Jonathan Pisha
[email protected]The mushrooms were a little bland for my taste, but the filling was delicious.
Brian Ogutu
[email protected]These mushrooms were easy to make and turned out great! I will definitely be making them again.
Mohamud Sugule
[email protected]I love the combination of wild rice and barley in these stuffed mushrooms. It's a unique and delicious twist on a classic dish.
Gift Kudzala
[email protected]These stuffed mushrooms were a hit at my dinner party! The wild rice and barley filling was hearty and flavorful, and the mushrooms were perfectly cooked.