Mixed Grains Baked With Herbs, Vegetables and Cheese

Total Time
1hr 30mins
Prep 25 mins
Cook 1 hr 5 mins

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?

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.

Reviews

(4)
Most Helpful

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.

Recipe Mavin August 18, 2009

WOW! This is a great way to get in some whole grains! I made it as directed but added 3 cloves of garlic and doubled the herbs. It turned out full of flavor and whole grain textures with the very pleasant pop of peas and surprises of melted cheese throughout. I think I would like it even without the cheese or a different kind of cheese but I can see how the cheddar might get kids to eat it. Made for the Beverage tag game.

Engrossed March 09, 2008

Made this as written except I used edamame rather than peas and added salt. I had to bake uncovered the last 40 minutes in order to have all the liquid absorbed/evaporated. Liked all the ingredients but both of us thought it was still a little bland.

sugarpea February 21, 2005

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