Best 3 Wild Rice And Barley Soup Mix Recipes

Immerse yourself in a symphony of flavors with our tantalizing Wild Rice and Barley Soup Mix, a culinary masterpiece that combines the nutty goodness of wild rice, the hearty texture of barley, and a harmonious blend of vegetables and herbs. This versatile soup mix offers a delightful journey for your taste buds, whether you prefer a classic rendition or a more adventurous variation. Unleash your creativity and explore the diverse recipes featured in this article, ranging from a comforting Wild Rice and Barley Soup brimming with savory vegetables to a creamy and flavorful Wild Rice and Barley Risotto. Vegetarian and vegan variations are also included, ensuring that everyone can savor the delectable flavors of this wholesome dish. Embark on a culinary adventure and discover the endless possibilities of our Wild Rice and Barley Soup Mix, a symphony of flavors that will warm your heart and nourish your soul.

Let's cook with our recipes!

CHICKEN, BARLEY, & WILD RICE SOUP

Chicken, Barley, & Wild Rice Soup image

I get a whole lot of requests for this one, especially at church functions...although it seems I can't ever seem to make it the same way twice! It's one of those "everything but the kitchen sink" soups, so I make it with whichever of the ingredients I already have on hand. Sometimes with the beans, sometimes without, for...

Provided by Lisa Crum

Categories Chicken Soups

Time 1h15m

Number Of Ingredients 28

Ingredients

1 chicken, cooked and de-boned, or 4 boneless chicken breasts, cooked and cubed (save the broth! it goes in here too!)
1 large red onion, diced
4 ribs celery, diced
1/2 bag matchstick carrots, or 2 carrots thinly sliced (or more if you want 'em!)
1/2 c frozen collard greens (or 1 cup fresh)...or you could use spinach
1 garlic clove, minced
1 red potato, cut into matchsticks
1/4 c. minced parsley or 3 t. dried parsley
1 Tbsp extra virgin olive oil
2 Tbsp "better than bouillon" chicken base (i use it instead of regular bouillon because it has no msg)
1 15-oz. can chicken broth or the defatted/strained broth from the cooked chicken
1/2 of a 14-oz can diced tomatoes (just enough to add a touch of color)
1 qt water
1/2 tsp red pepper flakes
1 Tbsp mrs. dash
1 Tbsp onion powder
1/2 tsp thyme, dried
1/2 tsp crushed rosemary
salt and pepper to taste
1 c pearl barley, uncooked
1/2 c wild rice, uncooked
1/2 c frozen peas
1/2 of a 15-oz. can black beans, rinsed and drained (optional)
1/2 of a 15-oz. can great northern or white kidney (cannelini) beans, rinsed and drained (optional)
1/2 of a 15-oz. can red beans, rinsed and drained (optional)
1 bunch green onions w/tops, chopped
1 pkg real bacon pieces (the salad topping type)
(note: i usually dump the other half of the tomatoes and the beans into a freezer bag and save for a future batch)

Steps:

1. Add red onion, celery, garlic, parsley, and carrots to olive oil and sauté until onion is tender. You can also add the barley and wild rice at this point to let it get a little browning action and flavor going.
2. Transfer to stock pot and add remainder of ingredients except for the peas, beans, green onions and bacon.
3. Bring to a slight boil, then reduce to med-low heat. Continue to simmer, stirring occasionally, for 30 minutes or until rice and barley are tender. Add additional water and seasoning if needed...barley and rice soak up a lot of liquid, so you'll probably have to. You can make this as "soupy" as you wish, or you can leave it on the thicker side.
4. Add frozen peas, beans, bacon pieces and green onion tops about 5 minutes before serving and heat through.
5. Variation - Substitute ½ ring of diced smoked sausage for the bacon pieces and throw in some macaroni at the last minute.
6. Serve! Great with oyster crackers or a grilled cheese sandwich. Bet you can't eat just one bowl!

WILD RICE AND BARLEY PILAF

Wild Rice and Barley Pilaf image

Provided by Trish Hall

Categories dinner, weekday, side dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

Ingredients

5 cups water
1/2 teaspoon salt
1 cup wild rice
1/2 cup pearl barley
1/4 cup dried cranberries, softened in 1 cup hot water
1/2 cup toasted pine nuts
1 teaspoon safflower or canola oil
1/2 teaspoon juice of fresh lemon
Fresh thyme
Salt and freshly ground black pepper to taste

Steps:

Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
Drain the cranberries.
Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams

WILD RICE, MUSHROOM & BARLEY SOUP

Wild Rice, Mushroom & Barley Soup image

Delicious low-cal soup. You may want to add some meat and I love it with chicken sausages (sliced) and parmesan cheese sprinkled on top.

Provided by coxva

Categories Stocks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
8 ounces mushrooms
1 onion, diced
5 garlic cloves, minced
1 whole red pepper, seeded and diced
6 cups water or 6 cups vegetable broth
1/2 cup pearl barley
1/4 cup wild rice or 1/4 cup brown rice
2 teaspoons Dijon mustard
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon salt (or 1/4 tsp if salted broth is used)
1/2 teaspoon black pepper

Steps:

Heat oil in large saucepan. Add mushrooms, onion, bell pepper and garlic. Cook stirring 8 - 10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes before serving. Ladle into bowls, serve with warm dark bread or fesh bagels.

Nutrition Facts : Calories 195.1, Fat 4.2, SaturatedFat 0.6, Sodium 626.2, Carbohydrate 35.4, Fiber 6.5, Sugar 4, Protein 6.7

Tips:

Use a variety of grains: This soup mix combines wild rice and barley, but you can use any combination of grains you like. Some other good options include brown rice, quinoa, and farro.
Add some vegetables: Vegetables add flavor and nutrition to the soup mix. Some good options include carrots, celery, onions, and garlic. You can also add other vegetables, such as broccoli, cauliflower, or zucchini.
Use a flavorful broth: The broth is the base of the soup, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or beef broth. You can also make your own broth using bones, vegetables, and herbs.
Season the soup mix well: Don't be afraid to season the soup mix well. You can use salt, pepper, garlic powder, onion powder, and other spices to taste.
Store the soup mix in an airtight container: The soup mix can be stored in an airtight container in a cool, dry place for up to 6 months.

Conclusion:

Wild rice and barley soup mix is a delicious and versatile way to enjoy a warm, hearty soup. It's easy to make and can be tailored to your own tastes. With a few simple ingredients, you can create a soup mix that will become a family favorite.