Mixed Grain Mushroom Casserole

Recipe Ingredients

1/2 cup	80g / 2.8oz	Wild rice
1/2 cup	118ml	Pearl barley
1/2 cup	80g / 2.8oz	Brown rice
1/4 cup	59ml	Oil
1 cup	62g / 2.2oz	Onion - thinly sliced (large)
4		Garlic cloves - chopped
4 tablespoons	60ml	Unsalted butter or margarine
		- or- oil
1/2 lb	227g / 8oz	Mushrooms - thickly sliced
3 1/2 cups	829ml	Broth
1 teaspoon	5ml	Crushed dried thyme
1/2 teaspoon	2.5ml	Crushed dried oregano
		Salt & pepper - to taste

Recipe Instructions

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 minutes. 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 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 350F 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)

Source:
Taste of Home magazine, Aug/Sep 1995

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