Barley and Brown Rice Pilaf

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 Tablespoons Butter, Divided
• 1 cup Brown Rice
• 2 cups Chicken Or Vegetable Stock, Or Enough To Cook The Brown Rice To Package Directions
• 1 cup Barley
• 1 clove Garlic, Finely Minced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt about one third of the butter in a medium saucepan over medium heat. Add the minced garlic and cook 1 minute, stirring, until fragrant.

2. Add the brown rice and barley and stir for 2 minutes to coat the grains and toast them lightly.

3. Pour in the chicken or vegetable stock and bring to a boil over high heat.

4. Reduce the heat to low, cover tightly, and simmer about 40 minutes, until the rice and barley are tender and most of the liquid is absorbed. Add a splash of water if the pan looks dry before the grains are tender.

5. Remove the pan from the heat, keep it covered for 5 minutes, then fluff the pilaf with a fork.

6. Stir in the remaining butter until melted, then serve warm.