RANDOM UNITS WITH NO MEANING: 2
2. Rinse wild rice with hot water and drain. Combine wild rice, brown rice and barley.
3. In a saucepan, saute garlic in butter. Add rice mixture and saute for 2 to 3 minutes. Add onion, mushrooms, broth, thyme, salt and pepper. Bring to a boil.
4. Transfer to casserole, cover and bake for 70 minutes or until rice and barley are tender.
5. Uncover, bake 5 to 10 minutes longer until liquid is absorbed.
6. Garnish with parsley.
You need to plan ahead - it really does take an hour or more in the oven. That makes it a great dish to make ahead while you cook something else, but not something you can throw together at the last minute.
From Mastercook - Per Serving: 131 Calories; 2g Fat (13.7% calories from fat); 8g Protein; 24g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 472mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
RECIPE FROM - Light & Tasty October / November 2004 issue.