Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mixed Grain Mushroom Casserole Recipe
    Lost? Site Map

    Mixed Grain Mushroom Casserole

    Mixed Grain Mushroom Casserole. Photo by akgrown

    1/1 Photo of Mixed Grain Mushroom Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    Dusty Gold's Note:

    A friend gave me this recipe, its my comfort food now.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine grains in a mixing bowl and set aside.
    2. 2
      Pour the oil into a 2 to 3 quart casserole which is safe for both stovetop and oven cooking, and place on medium heat.
    3. 3
      When hot, saute onion and garlic until tender and translucent, about 5 to 6 minutes.
    4. 4
      Add the mixed grains and saute for 1 minute, stirring constantly.
    5. 5
      Meanwhile melt butter or margarine (if using) in a separate pan on medium high heat.
    6. 6
      When hot, add mushrooms and saute quickly, stirring frequently, until the mushrooms are hot and have just absorbed the"butter" (about 1 minute).
    7. 7
      Immediately remove from heat.
    8. 8
      Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil.
    9. 9
      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.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • on July 21, 2009


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2009


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 04, 2009

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)


    Nutritional Facts for Mixed Grain Mushroom Casserole

    Serving Size: 1 (98 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 254.0
    Calories from Fat 120
    Total Fat 13.4 g
    Saturated Fat 4.7 g
    Cholesterol 15.4 mg
    Sodium 323.3 mg
    Total Carbohydrate 29.8 g
    Dietary Fiber 3.7 g
    Sugars 2.0 g
    Protein 5.1 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes