MIXED GRAIN MUSHROOM CASSEROLE

Servings: 8
Ingredients:

1/2 c  Wild rice
1/2 c  Pearl barley
1/2 c  Brown rice
1/4 c  Oil
1 lg Onion; thinly sliced
4    Garlic cloves; chopped
4 tb Unsalted butter or margarine
-OR- Oil
1/2 lb Mushrooms; thickly sliced
3 1/2 c  Broth
1 ts Crushed dried thyme
1/2 ts Crushed dried oregano
Salt and 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 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….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)

From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen) @Newsgroups: rec.food.veg

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