Mixed Grain Mushroom Casserole Recipe
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Mixed Grain Mushroom Casserole

Serving Size : 8

1/2 cup Wild rice

1/2 cup Pearl barley

1/2 cup Brown rice

1/4 cup Oil

1 large Onion -- thinly sliced

4 Garlic cloves -- chopped

4 tablespoons Unsalted butter or margarine -- OR- Oil

1/2 pound Mushrooms -- thickly sliced

3 1/2 cups Broth

1 teaspoon Crushed dried thyme

1/2 teaspoon Crushed dried oregano

Salt & pepper -- to taste

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



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