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Black And Brown Rice Pilaf

  • Yield: 6 servings


  • 1 cup brown rice
  • One-half cup black barley that had been parboiled for 30 minutes
  • Three and one-half cups chicken broth
  • 8 ounces thickly sliced mushrooms that have been *lightly sautÈed in 1 tablespoon butter
  • 1 cup coarsely grated carrots
  • 1 teaspoon marjoram
  • One-fourth teaspoon celery seed
  • One-fourth cup thinly sliced green onion
  • 2 tablespoon chopped fresh parsley


  • Bring the chicken broth to a boil. Add all the ingredients, except the parsley and bring to a boil. Cover, reduce to a simmer and cook until all the liquid is absorbed, about 45 minutes.
  • Remove from the heat, add the parsley and toss, or place in a serving bowl and sprinkle the parsley over the top.
  • *The reason I only lightly sautéed the mushrooms is that this brings out the flavor of the mushrooms while keeping them a bit plump, adding a nice texture to the pilaf.

Recipe Details