Nutty Wild Rice Pilaf with Barley and Mushrooms

Nutty Wild Rice Pilaf with Barley and Mushrooms
Serves: 6
This earthy dish is good served warm or at room temperature.
•1 vegetable bouillon cube
•1/2 cup wild rice
•1/2 cup pearl or pot barley
•1 tablespoon light olive oil
•1 cup carrot, cut into matchsticks or sliced diagonally
•1 to 2 cups cleaned and sliced mushrooms, any variety
•2 scallions, white and green parts, thinly sliced
•3 tablespoons minced fresh parsley
•1/4 cup finely chopped walnuts
•1/3 cup natural low-fat vinaigrette, or as needed to moisten
•Salt and freshly ground pepper to taste

Combine 3 1/2 cups water and the bouillon cube in a large saucepan and bring to a simmer. Stir in the wild rice and barley. Cover and simmer gently until the water is absorbed, about 35 to 40 minutes.
Heat the oil in a nonstick skillet. Add the carrot and sauté for 3 to 4 minutes. Add the mushrooms and scallion along with just enough water to keep the skillet moist, then cover and cook until the mushrooms have wilted, about 3 to 4 minutes more.
Combine the rice and barley mixture in a serving container with the mushroom mixture. Add the remaining ingredients together and serve warm or at room temperature