Baked Autumn Vegetables with Barley and Wild Rice
Vegetables and grains cook conveniently together in this big savoury casserole. You can use any combination of your preferred vegetables as long as the total amount equals about 8 cups (2 L). Save any leftovers for toting in your lunch box.
Ingredients
- 1 cup (250 mL) wild rice
- 1/4 cup (50 mL) butter
- 2 cups (500 mL) chopped onions
- 1 cup (250 mL) pearl barley
- 2 cups (500 mL) each sweet potato, squash, parsnips and celeriac/celery root, peeled and cut into large, bite-size chunks
- 1 lb (500 g) mushrooms, halved or quartered if large (optional)
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 3 cups (750 mL) chicken broth
- 1 cup (250 mL) apple cider
Preparation
Rinse wild rice in a strainer under cold running water. Place in a saucepan, add 4 cups (1 L) water, cover and bring to a boil. Reduce heat and boil gently for 10 minutes. Drain and reserve.
Preheat oven to 375F (190C).
Melt butter over medium heat in a large skillet. Add onions and cook until softened. Stir in barley and wild rice. Transfer mixture to a 16-cup (4 L) baking dish or roasting pan. Spread vegetables and mushrooms (if using) over grains. Sprinkle with salt and pepper.
Pour in chicken broth and cider. Cover with lid or foil. Bake in preheated oven for 60 to 75 minutes or until barley and rice are tender (the rice should be slightly chewy).
Makes 8 to 12 servings.
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