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    You are in: Home / Recipes / Mixed Grain Mushroom Casserole Recipe
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    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 hrs 30 mins

    20 mins

    1 hrs 10 mins

    Dusty Gold's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      45

      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

      55

      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)

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    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
    47%
    Total Fat 13.4 g
    20%
    Saturated Fat 4.7 g
    23%
    Cholesterol 15.4 mg
    5%
    Sodium 323.3 mg
    13%
    Total Carbohydrate 29.8 g
    9%
    Dietary Fiber 3.7 g
    14%
    Sugars 2.0 g
    8%
    Protein 5.1 g
    10%

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