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Categories:Viewed: 14 - Published at: a month ago
Ingredients
- 1 c. Wild rice
- 1/4 c. Butter
- 2 c. Minced onions
- 1 c. Pearl barley
- 2 c. Sweet potatoes
- 2 c. Squash
- 2 c. Parsnips
- 2 c. Celeriac/Celery Root, Peeled And Cubed, Cut Into Large Bite-Sized Chunks
- 1 lb Mushrooms, Optional, halved or possibly quartered
- 1 tsp Salt
- 1/4 tsp Pepper
- 3 c. Chicken stock
- 1 c. Apple cider
Method
- Place wild rice in strainer and rinse under cool running water.
- Place rice in saucepan; add in 4 c. water, cover and bring to boil.
- Reduce heat and boil gently for 1O min, drain and set aside.
- In large skillet, heat butter over medium heat.
- Add in onions, cook till softened.
- Stir in barley and wild rice.
- Transfer mix to 16-c. baking dish or possibly roasting pan.
- Spread vegetables and mushrooms (if using) over grains.
- Sprinkle with salt and pepper.
- Pour in chicken stock and cider.
- Cover with lid or possibly foil.
- Bake in 375F (190C) oven for 1 to 1-1/4 hrs or possibly till barley and rice are tender (the rice should be slightly chewy).
- Makes 8 to 12 servings
- Preparation Time: 20 min
- Baking Time: I to1-1/4 hrs
- niacin, folate; very high source of fibre
- NOTES : Made 10 24-97 for Tim.Wonderful!
- Next time I will halve this recipe.
- I substituted celery and carrots for the celery root.
- Rutabagas would be good too
