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)