Mixed Grain Mushroom Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
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 tbsp: Unsalted butter or margarine OR- Oil,
1/2 lbs: Mushrooms, thickly sliced
3 1/2 cup: Broth,
1 tsp: Crushed dried thyme,
1/2 tsp: Crushed dried oregano,
Salt & pepper, to taste
Directions:
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 cant see where they get 8 servings
from, this lasts me maybe 3 meals....Its 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
Source from luhu.jp
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 cant see where they get 8 servings
from, this lasts me maybe 3 meals....Its 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
Source from luhu.jp