Mixed Grains Baked with Herbs, Vegetables & Cheese

From Main-Course Vegetarian Pleasures by Jeanne Lemlin

The kids ate it!!!!!!

Prep Time: 25 mins
Total Time: 1  1/2 hrs
Serves 6

4 cups vegetable stock
1/2 cup barley (regular, not quick-cooking)
1/4 cup wild rice (the real thing, not a mix)
1/4 cup brown rice
1 tablespoon olive oil
1 medium onion, diced
8 ounces sliced mushrooms
1 cup finely chopped canned tomato with juice
1 teaspoon freshly grated lemon zest
1/2 cup sliced black olives
1/2 cup chopped fresh parsley
1/2 teaspoon thyme
1/2 teaspoon dried basil or 1 tablespoon fresh basil, finely chopped
fresh ground pepper
1/2 cup bulgur
1 cup finely-cubed cheddar cheese (4 oz)
1 cup frozen peas

1 Bring stock to boil in medium saucepan.

2 Add barley and wild rice and simmer, covered, 15 minutes. (I didn’t have any wild rice so used twice as much brown rice.)

3 Stir in brown rice and cook 10 minutes.

4 Pour into a large (at least 2 1/2 qt) baking dish.

5 Heat oil in skillet; add onion and saute 5 minutes.

6 Stir in mushrooms and cook until brown and juicy, about 10 minutes.

7 Scrape mixture into grains.

8 Stir in tomatoes, lemon peel, olives, parsley, thyme, basil and pepper. (I didn’t have any olives or parsley.)

9 Cover and bake at 350 degrees for 30 minutes.

10 Remove from oven and stir in bulghur.

11 Cover and return to oven for 25 minutes or until liquid has been absorbed and grains are tender.

12 Fluff with fork; gently stir in cheese and peas.

13 Cover and let stand 10 minutes before serving.

Published in: on June 19, 2011 at 5:57 pm  Leave a Comment  

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