Wild Rice, Barley & Mushroom Medley

This wild rice and barley medley features a mix of hearty grains, roasted mushrooms, sweet dried apricots, and crunchy toasted pecans. Tossed with fresh herbs, green onions, and a tangy Dijon-red wine vinaigrette, it’s a flavorful, nutrient-packed dish ideal for festive dinners, weeknight sides, or plant-based meals.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

1¾ cups vegetable cooking stock

½ cup uncooked wild rice

½ cup uncooked black barley

3 pounds assorted fresh mushrooms, such ascremini, shiitake, oyster and/or porcini,cleaned and tough stems trimmed

2 tablespoons plus 1½ teaspoons olive oil, divided

¼ teaspoon red pepper flakes

½ teaspoon kosher salt, divided

½ teaspoon black pepper, divided

¾ cup canned cannellini beans, rinsed and drained

⅓ cup chopped dried apricots

⅓ cup grated carrot

⅓ cup finely chopped red onion

¼ cup sliced green onions

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

2 tablespoons chopped fresh parsley

2 tablespoons chopped pecans, toasted

Parsley sprigs, for garnish

Directions

In a medium saucepan, combine stock, wild rice and black barley. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes or until rice and barley are tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
Meanwhile, preheat oven to 400°F. Place mushrooms on a baking pan; toss with 2 tablespoons olive oil, red pepper flakes and ¼ teaspoon each salt and black pepper. Spread mushrooms in a single layer. Roast for 30 minutes or until aromatic and deeply browned. Set aside and keep warm until ready to serve.
In a large bowl, combine cooked rice mixture, beans, apricots, carrot, red onion and green onions. In a small bowl, whisk together vinegar, remaining 1½ teaspoons olive oil, mustard and remaining ¼ teaspoon each salt and black pepper. Pour over rice mixture; toss to coat. Stir in parsley and pecans. Transfer rice mixture and roasted mushrooms to a serving platter. If desired, garnish with parsley sprigs.