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Baked Autumn Vegetables With Barley & Wild Rice

Baked Autumn Vegetables With Barley & Wild Rice comes together with Formatted By Carole Walberg, Wild Rice, Butter, Onions, and Pearl Barley. About 20 min from start to finish for 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• Formatted By Carole Walberg
• 1 cup
• 1/4 cup
• 2 cup
• 1 cup
• 2 cup
• 2 cup
• 2 cup
• 2 cup
• 1 lb
• 1 tsp
• 1/4 tsp
• 3 cup
• 1 cup

Method (preview)

1. 1

   Place wild rice in strainer and rinse under cold running water.

2. 2

   Place rice in saucepan; add 4 cups water, cover and bring to boil.

3. 3

   Reduce heat and boil gently for 1O minutes, drain and set aside.

4. 4

   In large skillet, melt butter over medium heat.

5. 5

   Add onions, cook until softened.

6. 6

   Stir in barley and wild rice.

7. 7

   Transfer mixture to 16-cup baking dish or roasting pan.

8. 8

   Spread vegetables and mushrooms (if using) over grains.

9. 9

   Sprinkle with salt and pepper.

10. 10

    Pour in chicken stock and cider.

11. 11

    Cover with lid or foil.

12. 12

    Bake in 375F (190C) oven for 1 to 1-1/4 hours or until barley and rice are tender (the rice should be slightly chewy).

13. 13

    I substituted celery and carrots for the celery root.