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!
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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.
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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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Excellent dish! We really enjoyed all the grain and it was filling. The meal is made in such a simple way, but so good to eat!
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This was nice & healthy, however I think I was expecting something really amazing from all the reviews! It was pleasant & would make a nice base with more ingredients. I think I'll make the leftovers into a salad! Thanks for posting :o)
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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.
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Yum! I added extra lean ground beef, used beef broth and sauteed the onions and celery with the beef. Did not use butter or oil....I love the mixed grains though. So healthy! Thanks!
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I wasn't overly impressed. I made it with all brown rice because I didn't have the barley or wild rice, so that might have made a difference. I was expecting more flavor and didn't get it. Maybe I didn't put enough salt in it. I don't know, but I know it wasn't my favorite!
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We really enjoyed this dish. I took another reviewer's advice & used only 1/2 of the oil & butter, and sauteed the onions, garlic, and mushrooms at the same time. Then I added the grains for 1 minute. Thanks for posting.
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Wow, was this delicious! I didn't have wild rice, so substituted Quinoa. I will be making this again soon!
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This was totally awesome! I made this as a side dish but it could easily be a main dish with a salad and some garlic bread. Definately a keeper!
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Very good. I made this using barley, quinoa, and white rice, since they were what I had on hand. I also had no thyme, so I used 3/4 t crushed rosemary and 1/4 t sage instead. The rosemary went very well with the mushrooms, so I think I might use that in place of thyme when I make this again. I also used vegetarian beef-flavored broth, but I think chicken-flavored would have been better. Since other people mentioned cutting down on the butter, I used 2 T olive oil for sauteing (1 T for mushrooms and 1 T for onions/garlic), and it worked well. Next time, I might throw in some TVP for a little more protein.
The recipe called for a 2 to 3 quart casserole dish, so I was worried that it was going to be a tight squeeze into my 2 quart one, but it was a nice fit with a little room left over. Thanks for mentioning the foil too - it worked like a charm.
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My husband (the mushroom lover) thanks you from the bottom of his heart. I'm not a huge fan of mushrooms, but I LOVED this -- this was absolutely delicious. I tried to cut back a bit on the fat content; I used 3 Tbsp. butter, and only 1 Tbsp. of oil. I doubled the garlic and used chicken broth. It smelled absolutely heavenly while it was cooking ... DH asked me to sprinkle Parmesan on at the end, and I did, but we both agreed (once we'd tasted it) that it didn't needed it. It was very flavorful just as the recipe was written. We'll definitely be making this again (and again and again ...)
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This is quite tasty and super easy to make. We thought that the mushrooms turned out kind of slimy, however, so next time I will cut down on the butter. I love the grains and seasonings in this and will make it again for sure. I served this as a main dish with a side of spaghetti squash. Yum, yum. Thanks for posting!
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This is delicious - the grains maintain their texture and you have something to chew - nothing mushy here. I used a mix of button and shiitake mushrooms, also used fresh herbs. Used the water from rehydrating the shiitake for part of the liquid. I love this as a main dish, but it would also be an excellent side. Also, I made the recipe up to the point that you would add the broth, and then finished making it when I came home. Nice to be able to have it underway on a busy day.
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This is a wonderful meal! I used vegetable stock and portabella mushrooms. Absolutely delicious on french bread!
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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.
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This is an excellent dish full of gorgeous rich flavours and suitable for the vegans amongst us. I used a mix of swiss brown mushrooms and shitake both fresh from the growers which only increased the deep earthy flavours. Thanks for posting, this is definitely a keeper :)
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Not being a vegetarian, I used beef stock for this dish. It was excellent. I wrapped this up in a tortilla and had a great dinner. Thanks Dusty Gold.
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I was looking for a recipe that would be healthy yet flavorful and this looked like it fit the bill. It just came out of the oven. I haven't served dinner yet but I have already speaked three spoonfuls out of the dish. Yum! Definately a keeper!
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