Wild Rice & Barley Soup

by Jonathan Cheung

Heartwarming autumn soup with Long & Wild rice.

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Ingredients

2 tbsp Extra Virgin Olive Oil
1 small Yellow Onion, diced
2 cloves Garlic, minced
2 medium Carrots, peeled & diced
2 stalks Celery, trimmed & diced
1 can Whole Tomatoes (Red or Yellow)
1/3 cup/85 mL Pearl Barley
1/3 cup/85 mL Dainty Long & Wild Rice blend
2 sprigs Fresh Thyme
1 Bay Leaf
2 tbsp Dry Red Wine (optional)
8 cups Chicken, Beef or Vegetable Stock
2 cups/500 mL leftover cooked Beef of Chicken, diced (optional)
1 tbsp Worcestershire Sauce
Salt & Pepper to taste
Garnish: Fresh Parsley, chopped (or Green herb of preference)

Preparation

1

Heat the olive oil in a large pot over medium high heat. When hot, add the onions, garlic, carrots & celery. Sautée until softened, 5-7 minutes

2

Add in the can of tomatoes, barley, long&wild rice, thyme, bay leaf, wine, and stock of choice. Bring to a boil and reduce heat to simmer. Using the back of a wooden spoon, crush the tomatoes. Allow to cook for 40-50 minutes, or until the barley is cooked through and tender.

3

Add in the meat if using, Worcestershire, salt & pepper to taste, and the parsley. Simmer for another 5-10 minutes, until meat is warmed through. Serve.

Recommended Rice:

You can try this recipe with different types of rice:

BUY

Wild Rice & Barley Soup

by Jonathan Cheung

Heartwarming autumn soup with Long & Wild rice.

Ingredients

Preparation

1

2

3

Recommended Rice:

You can try this recipe with different types of rice:

Ginger Fried Rice

Mexican Rice Fiesta

Korean Beef with Brown & Wild rice

Wild Rice & Barley Soup

by Jonathan Cheung

Heartwarming autumn soup with Long & Wild rice.

Ingredients

Preparation

1

2

3

Recommended Rice:

You can try this recipe with different types of rice:

Related Recipes

Ginger Fried Rice

Mexican Rice Fiesta

Korean Beef with Brown & Wild rice