Mixed Grains Baked With Herbs, Vegetables and Cheese

READY IN: 1hr 30mins
Recipe by LonghornMama

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?

Top Review by Recipe Mavin

I just made this. It is fabulous. I followed the recipe except for these items. I only used 3 cups of broth. I doubled the amount of herbs. I used fresh tomatoes, so did not have extra juice to add into the recipe. Really, it smells so good while it's cooking and the taste is excellent. This is a tad bit time consuming. But well worth it! Next time I'll make a double recipe and see how it freezes. Thanks for sharing this recipe with 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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