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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Autumn Vegetables With Barley And Wild Rice

Recipe Tags: Vegetable Recipes

Date Added: January 04, 2014


1 Cup Wild Rice 1 Cup Wild rice (about 12 ounces)
1/4 Cup Butter 1/4 Cup Butter (1/4 stick) cut into 6 pieces
2 Cups Onions 2 Cups Chopped onions
1 Cup Barley 1 Cup Pearl barley
2 Cups Sweet Potatoes 2 Cups Sweet potatoes peeled and cut into
2 Cups Squash 2 Cups Squash yellow
2 Cups Parsnips 2 Cups Parsnips
2 Cups Celery 2 Cups Celeriac/Celery Root Peeled And Cubed, Cut Into Large Bite-Sized Chunks
1 Pound Mushroom 1 Pound Mushrooms Optional, halved or quartered
1 Teaspoon Salt 1 Teaspoon Salt (to taste)
1/4 Teaspoon Pepper 1/4 Teaspoon Pepper sweet red
3 Cups Chicken Stock 3 Cups Chicken stock low fat, low sodium, plus 2 teaspoons
1 Cup Apple Cider 1 Cup Apple cider (up to 1)
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1. Place wild rice in strainer and rinse under cold running water.

2. Place rice in saucepan; add 4 cups water, cover and bring to boil.

3. Reduce heat and boil gently for 1O minutes, drain and set aside.

4. In large skillet, melt butter over medium heat.

5. Add onions, cook until softened. Stir in barley and wild rice.

6. Transfer mixture to 16-cup baking dish or roasting pan.

7. Spread vegetables and mushrooms (if using) over grains.

8. Sprinkle with salt and pepper. Pour in chicken stock and cider.

9. 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).

10. 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.

11. Wonderful! Next time I will halve this recipe.

12. I substituted celery and carrots for the celery root.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Mushroom, MSG, Potato, Poultry, Rice, Malt, Fructose Malabsorption, Celery, Onion, Apple allergies.
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