Serve this whole grain vegetarian casserole for an easy, satisfying meal. Grated cheddar cheese can be used in this for a milder flavor.
FOUR GRAIN PILAF (Pantry Cooking: Unlocking Your Pantry’s Potential, page 64)
4 beef bouillon cubes
4 cups water
1/4 cup dried onion
1/4 cup regular long grain rice
1/4 cup buckwheat
1/4 cup barley
1/4 cup millet
1 cup sliced almonds
1 jar (6 ounces) sliced mushrooms, undrained
1/2 cup grated Parmesan cheese
In a saucepan, bring the bouillon cubes and water to a boil. In a 2-1/2 or 3-quart casserole, combine the remaining ingredients. Stir in the broth. Cover tightly and bake at 325o for 1 hour. Serves 8.
Here’s a gluten-free version from Pantry Cooking II.
GLUTEN- FREE FOUR GRAIN PILAF
4 beef bouillon cubes or 4 teaspoons beef bouillon granules
4 cups water
1/4 cup dried onion
1/4 cup long grain white rice
1/4 cup buckwheat
1/4 cup quinoa, rinsed
1/4 cup millet
1 cup sliced almonds
2 cans (4 ounces each) sliced mushrooms, undrained
1/2 cup grated Parmesan cheese
In a saucepan, bring the bouillon cubes and water to a boil. In a 2-1/2 or 3 quart casserole, combine the remaining ingredients. Stir in the broth. Cover tightly and bake at 325o for 1 hour. Serves 8.
