Mouth watering mixed grain and mushroom casserole made with wild rice, brown rice, olive oil, onions, portabella mushrooms and vegetable broth – gluten-free egg-free nut-free. Perfect for a light dinner!
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free |
️Allergens: not vegan | lactose | soy |
⏱ 88 mins – easy
🍽 8 servings – 208 kcal per serving
- An eighth tsp black pepper
- ¼ tsp salt
- ½ cup wild rice
- ½ cup pearled barley
- ½ cup brown rice
- ¼ cup olive oil
- 1 onion
- 4 cloves of garlic
- 4 tbsp butter
- ½ lb portabello mushrooms
- 3½ cup vegetable broth
- 1 tsp dried thyme
- ½ tsp dried oregano
- 1 oven
- 1 casserole dish
- 1 aluminum foil
- 1 lid
- 1 skillet pan
- 1 knife
- 1 bowl
- 1 wooden spoon
Cut the portabella mushrooms into slices. Peel and slice the onion. Peel and chop the garlic.
Put the wild rice, pearled barley, and brown rice in a bowl. Then mix with a wooden spoon to get mixed grains.
Drizzle olive oil over a casserole dish and turn on the heat. Add the onion slices and chopped garlic to the casserole dish. Cook for 5 minutes, stirring with a wooden spoon. Then add the mixed grains. Stir again with a wooden spoon.
Melt the butter in a skillet pan. Then add the portabella mushroom slices. Stir-fry for 3 minutes. Then remove from the heat.
Pour the vegetable broth into the casserole dish. Then add the fried portabella mushrooms, dried thyme, and dried oregano. Cook over high heat for 4 minutes, stirring with a wooden spoon. Sprinkle with salt and black pepper. Stir again with a wooden spoon for 2 minutes, then remove from the heat.
Preheat the oven to 350°F for 15 minutes.
Place the aluminum foil on top of the casserole dish and cover with a lid. Place in a hot oven and bake for 60 minutes.
Turn off the heat and remove the casserole dish from the oven. Then remove the lid and the aluminum foil.
It’s ready to be served !