Mixed Grains Baked With Herbs, Vegetables And Cheese

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.