Baked Autumn Vegetables With Barley And Wild Rice Recipe
Servings: 12
Ingredients
- 1 c. Wild rice
- 1/4 c. Butter
- 2 c. Minced 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 possibly quartered
- 1 tsp Salt
- 1/4 tsp Pepper
- 3 c. Chicken stock
- 1 c. Apple cider
Directions
- Place wild rice in strainer and rinse under cool running water. Place rice in saucepan; add in 4 c. water, cover and bring to boil. Reduce heat and boil gently for 1O min, drain and set aside. In large skillet, heat butter over medium heat. Add in onions, cook till softened. Stir in barley and wild rice. Transfer mix to 16-c. baking dish or possibly 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 possibly foil. Bake in 375F (190C) oven for 1 to 1-1/4 hrs or possibly till barley and rice are tender (the rice should be slightly chewy).
- Makes 8 to 12 servings
- Preparation Time: 20 min
- Baking Time: I to1-1/4 hrs
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 12 servings | |
| Calories 212 | |
| Calories from Fat 40 | 19% |
| Total Fat 4.57g | 6% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 354mg | 15% |
| Potassium 564mg | 16% |
| Total Carbs 38.24g | 10% |
| Dietary Fiber 6.5g | 22% |
| Sugars 6.4g | 4% |
| Protein 6.7g | 11% |
