Ingredients:
4 cups vegetable stock ( see Vegetable Stock #118875)
1/2 cup barley ( regular, not quick-cooking)
1/4 cup wild rice ( the real thing, not a mix)
1/4 cup brown rice
1 tablespoon olive oil
1 medium onions, diced
8 ounces sliced mushrooms
1 cup finely chopped canned tomatoes with juice
1 teaspoon freshly grated lemons, rind of
1/2 cup sliced black olives
1/2 cup chopped fresh parsley
1/2 teaspoon thyme
1/2 teaspoon dried basil or 1 tablespoon fresh basil, finely chopped
fresh ground pepper
1/2 cup bulgur
1 cup cubed cheddar cheese ( 4 oz)
1 cup frozen peas
Directions:
Bring stock to boil in medium saucepan.
Add barley and wild rice and simmer, covered, 15 minutes.
Stir in brown rice and cook 10 minutes.
Pour into a large (at least 2 1/2 qt) baking dish.
Heat oil in skillet; add onion and saute 5 minutes.
Stir in mushrooms and cook until brown and juicy, about 10 minutes.
Scrape mixture into grains.
Stir in tomatoes, lemon peel, olives, parsley, thyme, basil and pepper.
Cover and bake at 350 degrees for 30 minutes.
Remove from oven and stir in bulghur.
Cover and return to oven for 25 minutes or until liquid has been absorbed and grains are tender.
Fluff with fork; gently stir in cheese and peas.
Cover and let stand 10 minutes before serving.
Servings: 6
Time preparation: 25 min.
Time total: 90 min.