Categories: Casseroles 
      Yield: 8 servings 
  
    1/2 c  Wild rice                                -OR- Oil 
    1/2 c  Pearl barley                      1/2 lb Mushrooms; thickly sliced 
    1/2 c  Brown rice                      3 1/2 c  Broth 
    1/4 c  Oil                                 1 ts Crushed dried thyme 
      1 lg Onion; thinly sliced              1/2 ts Crushed dried oregano 
      4    Garlic cloves; chopped                   Salt & pepper; to taste 
      4 tb Unsalted butter or margarine    
  
  Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt. 
  casserole which is safe for both stovetop and oven cooking, and place on 
  med. heat. When hot , saute onion and garlic until tender and translucent, 
  about 5-6 mins. Add the mixed grains and saute for 1 min., stirring 
  constantly. 
   
  Meanwhile melt butter or margarine (if using) in a separate pan on med. 
  high heat. When hot , add mushrooms and saute quickly, stirring frequently, 
  until the shrooms are hot and have just absorbed the "butter" (about 1 
  min.). Immediately remove from heat. 
   
  Add the broth, herbs, and mushrooms to the casserole with the onions and 
  grains, and bring to a boil. Season with salt and pepper to taste, cover 
  tightly (use aluminum foil between pot and cover if necessary for a good 
  seal), and bake at 350 degrees F for 1 hr. 
   
  NOTES: I use alot less oil (only as much as needed to keep things from 
  sticking in my cast-iron dutch oven), add hot peppers and fresh herbs 
  (rosemary is especially delicious; i dislike dried oregano so i use less or 
  none), add soy sauce instead of salt, and saute the mushrooms first in the 
  same pan (taking them out when done) so i dont have to wash two pans :^>. 
  Frankly i can't see where they get 8 servings from, this lasts me maybe 3 
  meals....It's really a hearty dish, so save it for a cold day (some of us 
  still have a few left, despite the advent of spring). Enjoy! 
   
  (8 servings as a side dish, less as an entree) 
   
  From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen) @Newsgroups: rec.food.veg