Ingredients:
1/2 cup wild rice
1/2 cup pearl barley
1/2 cup brown rice
1/4 cup oil ( or less)
1 large onions, thinly sliced
4 garlic cloves, chopped
4 tablespoons butter
1/2 lb mushrooms, thickly sliced
3 1/2 cups broth
1 teaspoon crushed dried thyme
1/2 teaspoon crushed dried oregano
salt & pepper, to taste
Directions:
Combine grains in a mixing bowl and set aside.
Pour the oil into a 2 to 3 quart casserole which is safe for both stovetop and oven cooking, and place on medium heat.
When hot, saute onion and garlic until tender and translucent, about 5 to 6 minutes.
Add the mixed grains and saute for 1 minute, stirring constantly.
Meanwhile melt butter or margarine (if using) in a separate pan on medium high heat.
When hot, add mushrooms and saute quickly, stirring frequently, until the mushrooms are hot and have just absorbed the”butter” (about 1 minute).
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 for 1 hour.
Servings: 8
Time preparation: 20 min.
Time total: 90 min.