Mixed Grain Mushroom Casserole

"A friend gave me this recipe, its my comfort food now."
 
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photo by akgrown photo by akgrown
photo by akgrown
Ready In:
1hr 30mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Combine grains in a mixing bowl and set aside.
  • Pour the oil into a 2 to 3 quart casserole which is safe for both stovetop and oven cooking, and place on medium heat.
  • When hot, saute onion and garlic until tender and translucent, about 5 to 6 minutes.
  • Add the mixed grains and saute for 1 minute, stirring constantly.
  • Meanwhile melt butter or margarine (if using) in a separate pan on medium high heat.
  • When hot, add mushrooms and saute quickly, stirring frequently, until the mushrooms are hot and have just absorbed the"butter" (about 1 minute).
  • 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.

Questions & Replies

  1. Can this be made in a slow cooker?
     
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Reviews

  1. I adapted this for the pressure cooker (which I cannot live without, makes grains so quick and easy!) Didn't have any wild rice on hand so I used 3/4 cup brown rice and 3/4 cup barley, only needed 2T of oil, skipped the butter, used beef broth; sauteed grains and onion in oil. added herbs and cooker for 18 minutes then steamed the mushrooms in the residual heat- it all turned out perfectly, and made tons. I will do this again. Thanks for sharing!
     
  2. What a great recipe. I seem to be incapable of actually following a recipe through but I stayed pretty close on this one. I used a whole bulb of garlic and about 2 tsp of grapeseed oil for the whole recipe. I also replaced 1/2 a cup of vegetable broth with dry white wine. I loved the toasted grains, that really made the dish wonderful. I sauteed the mushrooms on side as recommended because I'd think they wouldn't allow the grains to toast properly if you included them in the onion mixture. I sauteed them to until they started to release their juices and then added a generous splash of wine and cooked it down until the mushrooms started to dry out again. This is a great starter recipe too, I was dreaming about all the ways to vary it as I cooked it. Add some chopped pumpkin or squash, vary the grains. Next time I think I'll try using sweet short grain brown rice,more liquid for a cheaters risotto. Excellent healthy vegetarian fare, and so simple.
     
  3. Very nice. Had no wild rice, so upped the brown rice a little. I used beef stock for the liquid and quite liked the flavor, but my spouse found the result to be a little too salty and that the stock overcame the flavor of the rice. I needed an extra 20-30 minutes longer for complete cooking than the directions indicated.
     
  4. I found this recipe while looking for a way to use up my mushrooms. I followed the recipe exactly (I think, but I only had wild sweet rice). I had to cook it an additional 20 minutes to get the moisture to absorb. Then what I had was rice with what tasted like Italian seasoning. I didn't taste much of the mushroom. I definitely wouldn't call this a Main Dish unless I were eating alone.<br/><br/>I won't make this again. There are too many other recipes out there that really showcase the flavor and texture of mushrooms.
     
  5. Very nice dish. The only thing I'd change is sub some of the wild rice for barley or brown. I really like Katie's idea to incorporate with the pressure cooker, I'll try that next time. I really enjoyed the herbs & the addition of the mushrooms, thanks for sharing.
     
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Tweaks

  1. What a great recipe. I seem to be incapable of actually following a recipe through but I stayed pretty close on this one. I used a whole bulb of garlic and about 2 tsp of grapeseed oil for the whole recipe. I also replaced 1/2 a cup of vegetable broth with dry white wine. I loved the toasted grains, that really made the dish wonderful. I sauteed the mushrooms on side as recommended because I'd think they wouldn't allow the grains to toast properly if you included them in the onion mixture. I sauteed them to until they started to release their juices and then added a generous splash of wine and cooked it down until the mushrooms started to dry out again. This is a great starter recipe too, I was dreaming about all the ways to vary it as I cooked it. Add some chopped pumpkin or squash, vary the grains. Next time I think I'll try using sweet short grain brown rice,more liquid for a cheaters risotto. Excellent healthy vegetarian fare, and so simple.
     
  2. Very yummy! It was savory, earthy, and filling. I used chicken broth and lentils instead of wild rice. (that's all I had) I decreased the oil to 2 tbs and the butter to 2 tbs. I also added the mushrooms and butter right to the onions and garlic instead of cooking separately. Added the grain mixture to that and it was wonderful. (saved some time and another pan to wash) :-)Thanks for posting.
     

RECIPE SUBMITTED BY

I'm a stay at home mom who just loves to cook. I have found some great recipes on here and posted my first today, one of many I hope.
 
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