Ingredients Jump to Instructions ↓

  1. 1/2 cup 80g / 2.8oz Wild rice

  2. 1/2 cup 118ml Pearl barley

  3. 1/2 cup 80g / 2.8oz Brown rice

  4. 1/4 cup 59ml Oil

  5. 1 cup 62g / 2 1/5oz Onion - thinly sliced (large)

  6. 4 Garlic cloves - chopped

  7. 4 tablespoons 60ml Unsalted butter or margarine

  8. - or- oil

  9. 1/2 lb 227g / 8oz Mushrooms - thickly sliced

  10. 3 1/2 cups 829ml Broth

  11. 1 teaspoon 5ml Crushed dried thyme

  12. 1/2 teaspoon 2 1/2ml Crushed dried oregano

  13. Salt & pepper - to taste

Instructions Jump to Ingredients ↑

  1. Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt. casserole which is safe for both stovetop and oven cooking, and place on med. heat. When hot , saute onion and garlic until tender and translucent, about 5-6 minutes. Add the mixed grains and saute for 1 min., stirring constantly.

  2. Meanwhile melt butter or margarine (if using) in a separate pan on med. high heat. When hot , add mushrooms and saute quickly, stirring frequently, until the mushrooms are hot and have just absorbed the "butter" (about 1 min.). Immediately remove from heat.

  3. Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil. 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 350F F for 1 hr.

  4. NOTES: I use a lot 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 don't have to wash two pans. Frankly I can't see where they get 8 servings from, this lasts me maybe 3 meals...It's really a hearty dish, so save it for a cold day (some of us still have a few left, despite the advent of spring). Enjoy!

  5. (8 servings as a side dish, less as an entree)


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