Ingredients Jump to Instructions ↓

  1. 1/2c Wild rice

  2. 1/2ts Crushed dried oregano

  3. 1 ts Crushed dried thyme

  4. 3 1/2c Broth

  5. 1/2lb Mushrooms; thickly sliced OR- Oil

  6. 4 tb Unsalted butter or margarine

  7. 4 Garlic cloves; chopped

  8. 1 lg Onion; thinly sliced

  9. 1/4c Oil

  10. 1/2c Brown rice

  11. 1/2c Pearl barley Salt & pepper; to taste

Instructions Jump to Ingredients ↑

  1. + Directions : 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 mins. Add the mixed grains and saute for 1 min. , stirring constantly. 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 shrooms are hot and have just absorbed the "butter" (about 1 min. ). Immediately remove from heat. 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 350 degrees F for 1 hr. 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 :^>. Frankly I can't see where they get 8 servings from, this lasts me maybe 3 meals. . . .


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