Barley Rice Pilaf

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From the big book of casseroles" by maryana vollstedt"

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Steps

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Preheat oven to 350.

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In medium skillet , over medium heat , melt butter.

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Add almonds and stir until lightly browned , about 2 mintues.

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Add onion and garlic and saute until tender about 5 minutes.

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Stir in rice and barley.

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Add stock , wine and seasonings.

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Stir and bring to a boil.

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Transfer to 2 1 / 2-quart casserole lightly coated with cooking spray.

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Cover and bake until rice and barley are tender and liquid is absorbed , about 1 hour and 15 minutes.

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Ingredients

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butter, sliced almonds, yellow onion, garlic clove, brown rice, pearl barley, chicken stock, dry white wine, dried basil, dried oregano, salt, parsley, pepper