Ingredients Jump to Instructions ↓

  1. 1/2 c Wild rice

  2. 1/2 ts Crushed dried oregano

  3. 1 ts Crushed dried thyme

  4. 3 1/2 c Broth

  5. 1/2 lb Mushrooms; thickly sliced

  6. OR- Oil

  7. 4 tb Unsalted butter or margarine

  8. 4 Garlic cloves; chopped

  9. 1 lg Onion; thinly sliced

  10. 1/4 c Oil

  11. 1/2 c Brown rice

  12. 1/2 c Pearl barley

  13. Salt & pepper; to taste

Instructions Jump to Ingredients ↑

  1. Combine grains in a mixing bowl and set aside.

  2. Pour the oil into a 2-3 qt.

  3. casserole which is safe for both stovetop and oven cooking, and place on med.

  4. heat.

  5. When hot , saute onion and garlic until tender and translucent, about 5-6 mins.

  6. Add the mixed grains and saute for 1 min.

  7. , stirring constantly.

  8. Meanwhile melt butter or margarine (if using) in a separate pan on med.

  9. high heat.

  10. When hot , add mushrooms and saute quickly, stirring frequently, until the shrooms are hot and have just absorbed the "butter" (about 1 min.

  11. Immediately remove from heat.

  12. Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil.

  13. Season with salt and pepper to taste, cover tightly (use aluminum foil between pot and cover if necessary for a good seal), and bake at 350 degrees F for 1 hr.

  14. NOTES: I use alot less oil (only as much as needed to keep things from sticking in my cast-iron dutch oven), add hot peppers and fresh herbs (rosemary is especially delicious; i dislike dried oregano so i use less or none), add soy sauce instead of salt, and saute the mushrooms first in the same pan (taking them out when done) so I dont have to wash two pans :^>.

  15. Frankly I can't see where they get 8 servings from, this lasts me maybe 3 meals. . . .


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