Instructions: In 3-qt saucepan combine barley, rice, water, veg broth, thyme, salt, marjoram and pepper. Cook over high heat until mixture comes to a full boil. Reduce heat to low. Cover; continue cooking until water is absorbed and barley and rice are tender (40 to 45 minutes).

Meanwhile, in 10 inch skillet saute carrot in wine for 2 minutes. Add mushrooms, celery and onion. Continue cooking, stirring occasionally, until celery is crisply tender. Stir carrot mixture into rice mixture.

Yield: 8 servings (as a side dish)

Prep time: 15 min

Cooking Time: 51
min

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