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
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.
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.