Mixed Grain Mushroom Casserole

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Mixed Grain Mushroom Casserole

 

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 oil or unsalted butter or margarine

1/2 pound mushrooms, thickly sliced

3 1/2 cups vegetable broth

1 teaspoon crushed dried thyme

1/2 teaspoon 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 , sauté onion and garlic until tender and translucent, about 5

to 6 minutes. Add the mixed grains and sauté 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 sauté quickly, stirring frequently, until

the mushrooms 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 for 1 hour.

Serves 8.

 

 

 

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