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Serves 5 | Prep Time 30 minutes | Cook Time 1 hour
3/4 cup organic short grain brown rice, washed and drained
3/4 cup organic partially pearled barley, washed and drained
or whole barley
1 cup Eden Sliced Shiitake Mushrooms, soaked 10 minutes in 1 cup warm water, reserve soaking water
1/2 cup Eden Maitake Mushrooms, soaked 20 minutes in 1 cup hot water, reserve soaking water
2 cup onion, diced
2 Tbsp Eden Extra Virgin Olive Oil
1/4 tsp Eden Sea Salt
1/4 tsp freshly ground black pepper
1/4 tsp ground thyme or sage
4 cup water, including reserved mushroom soaking water
2 Tbsp fresh parsley, minced for garnish
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.
Note: If using whole barley, soak overnight or 6 to 8 hours and simmer in the soaking water for about 1 hour before combining with rice.
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.