New This Month

Mixed-Grain Mushroom Pilaf

This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice. Fragrant garlic, onion, and assorted mushrooms contribute rousing flavors. When vegetable stock takes the place of chicken stock, the dish easily becomes vegetarian.

  • Servings: 12

Source: Martha Stewart Living, November 2006


  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 large onion, finely chopped (1 1/2 cups)
  • 2 garlic cloves, minced
  • 4 cups thinly sliced white mushrooms (about 3/4 pound)
  • 3/4 cup thinly sliced cremini mushrooms (about 2 ounces)
  • 2 cups pearl barley
  • 1 cup hard wheat berries
  • 1 cup wild rice
  • 1/2 cup millet
  • 7 cups homemade or low-sodium store-bought chicken stock
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 350 degrees. Heat oil and butter in a large ovenproof Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add mushrooms. Raise heat to medium-high, and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in all of the grains. Cook, stirring often, 12 minutes. Stir in stock; bring to a boil.

  2. Cover, and transfer to oven. Bake until grains are tender, 40 to 50 minutes (check after 40 minutes, but don't remove lid before then). Season with salt and pepper. Serve immediately.


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