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.
- 4 cups vegetable stock (see Vegetable Stock #118875)
- 1⁄2 cup barley (regular, not quick-cooking)
- 1⁄4 cup wild rice (the real thing, not a mix)
- 1⁄4 cup brown rice
- 1 tablespoon olive oil
- 1 medium onion, diced
- 8 ounces sliced mushrooms
- 1 cup finely chopped canned tomato with juice
- 1 teaspoon freshly grated lemon, rind of
- 1⁄2 cup sliced black olives
- 1⁄2 cup chopped fresh parsley
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon dried basil or 1 tablespoon fresh basil, finely chopped
- fresh ground pepper
- 1⁄2 cup bulgur
- 1 cup cubed cheddar cheese (4 oz)
- 1 cup frozen peas
Directions See How It's Made
- Bring stock to boil in medium saucepan.
- Add barley and wild rice and simmer, covered, 15 minutes.
- Stir in brown rice and cook 10 minutes.
- Pour into a large (at least 2 1/2 qt) baking dish.
- Heat oil in skillet; add onion and saute 5 minutes.
- Stir in mushrooms and cook until brown and juicy, about 10 minutes.
- Scrape mixture into grains.
- Stir in tomatoes, lemon peel, olives, parsley, thyme, basil and pepper.
- Cover and bake at 350 degrees for 30 minutes.
- Remove from oven and stir in bulghur.
- Cover and return to oven for 25 minutes or until liquid has been absorbed and grains are tender.
- Fluff with fork; gently stir in cheese and peas.
- Cover and let stand 10 minutes before serving.