Baked Rice and Barley with Oriental Mushrooms

Serves 5 | Prep Time 0:30 | Cook Time 1:00

Ingredients

Directions

Heat the oil in a medium saucepan and sauté the onions for 10 minutes. Add the celery and mushrooms. Sauté another 5 minutes over a medium-low flame. Remove from the flame.

Heat up a skillet and dry roast the rice and barley over a high flame until most of the water from washing the grain has evaporated. Reduce the flame to medium-low and dry roast 3 to 4 minutes longer. Place in a baking dish. Add the onions, celery and mushrooms. Bring the water to a boil and pour over the rice. Mix in the salt, pepper and thyme. Cover the baking dish and bake for 1 hour at 350° until the grain is tender. Remove and mix in the parsley. Serve.

Nutritional Info

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American, Condiments, Good/High Fiber, Good/High Protein, Japanese Food, Low Sodium, Macrobiotic, Main Course, No Sweetener Added, Oils, Vegan, Wheat-Free, Whole Grain