Recipe By : Homemaker's, Oct 1997
Serving Size : 12 Preparation Time :0:20
Categories : Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Wild rice
1/4 c Butter
2 c Onions -- chopped
1 c Pearl barley
2 c Sweet potatoes
2 c Squash
2 c Parsnips
2 c Celeriac or celery root --
- peeled & cubed, cut into large
- bite-sized chunks
1 lb Mushrooms -- halved or quartered
- (optional)
1 ts Salt
1/4 ts Pepper
3 c Chicken stock
1 c Apple cider
Preparation time: 20 minutes
Baking time: 1 to 1-1/4 hours
Place wild rice in strainer and rinse under cold running water. Place
rice in saucepan; add 4 cups water, cover and bring to boil. Reduce
heat and boil gently for 10 minutes, drain and set aside. In large
skillet, melt butter over medium heat. Add onions, cook until
softened. Stir in barley and wild rice. Transfer mixture to 16-cup
baking dish or roasting pan. Spread vegetables and mushrooms (if
using) over grains. Sprinkle with salt and pepper. Pour in chicken
stock and cider. Cover with lid or foil. Bake in 375°F (190°C) oven
for 1 to 1-1/4 hours or until barley and rice are tender. The rice
should be slightly chewy.
Yield: 12 Servings
Per serving: 230 cal, 4 g fat, 44 g carbs, 7 g protein;
Formatted by: Carole Walberg
Notes:
Made Oct 24, 1997 for Tim. Wonderful! Next time I will halve this
recipe. I substituted celery and carrots for the celery root.
Rutabagas would be good too
