Baked autumn vegetables with barley and wild rice
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Baked autumn vegetables with barley and wild rice
  Vegetables    Barley    Rice    Vegetarian  
Last updated 6/12/2012 1:05:57 AM. Recipe ID 31190. Report a problem with this recipe.
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      Title: Baked autumn vegetables with barley and wild rice
 Categories: Vegetables, Meatless ma, Vegetarian
      Yield: 12 Servings
 
      1 c  Wild rice
    1/4 c  Butter
      2 c  Chopped onions
      1 c  Pearl barley
      2 c  Sweet potatoes
      2 c  Squash
      2 c  Parsnips
      2 c  Celeriac/Celery Root; Peeled
           -And Cubed, Cut Into Large
           -Bite-Sized Chunks
      1 lb Mushrooms; Optional, halved
           -or quartered
      1 ts Salt
    1/4 ts Pepper
      3 c  Chicken stock
      1 c  Apple cider
 
  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 1O 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 375F (190C) oven for
  1 to 1-1/4 hours or until barley and rice are tender (the rice should
  be slightly chewy).
  
  Makes 8 to 12 servings Preparation time: 20 minutes Baking time: I to
    1-1/4    hours Per serving for 12): 230 calories, 4g fat, 44 g
  carbohydrate, 7 g protein; excellent source of vitamin A; good source
  of niacin, folate; very high source of fibre
  
  NOTES : Made 10 24-97 for Tim.Wonderful! Next time I will halve this
  recipe. I substituted celery and carrots for the celery root.
  Rutabagas would be good too Recipe 




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Recipe ID 31190 (Apr 03, 2005)

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