Mixed Grains Baked With Herbs, Vegetables and Cheese

“An attractive vegetarian main dish or side dish which I got from a cookbook on grains, I'm sorry I can't remember which one. Best when made with homemade vegetable stock, but isn't everything better with homemade stock?”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring stock to boil in medium saucepan.
  2. Add barley and wild rice and simmer, covered, 15 minutes.
  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.
  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.

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