Wild Rice Barley and Plum Pilaf

[Guest guest]

Wild Rice, Barley and Plum Pilaf

 

 

 

 

Created

by David Page and Barbara Shinn, adapted from their book Recipes from Home

 

 

 

 

From

the October, 2003 issue of O, The Oprah

Magazine

 

 

 

 

Makes

8 servings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

 

 

 

 

 

 

 

 

 

 

Salt

and freshly ground pepper

1

cup wild rice

3/4

cup pearl barley

2

tablespoons extra-virgin olive oil

1

tablespoon butter

3/4

cup minced onions

3/4

cup minced leeks

3

plums, diced into 1/2-inch pieces

2

tablespoons chopped fresh parsley

2

tablespoons minced fresh chives

2

tablespoons red wine vinegar

 

 

 

 

 

 

 

 

 

 

 

Bring 2 medium saucepans filled

with water and 1/2 teaspoon salt each to a boil. Add rice to one and barley

to the other; cover and simmer 45 minutes. Drain.

 

Meanwhile, in a 12-inch skillet, heat oil

and butter over a medium flame. Add onions and leeks; cook 4 minutes. Add

plums, parsley and chives; cook 1 minute.

 

Remove skillet from heat; stir in

vinegar, rice, barley, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well.