1/2 finely chopped each: onion, mini bell peppers, mixed mushrooms
1/2 C corn kernels
1 C chopped Italian chicken sausage
Chopped: sage, rosemary, thyme - to taste
Cook over medium heat until sausage is cooked through. Turn out into a large mixing bowl. Stir in cold 1/2 C each cooked barley & wild rice. Add 3T Dijon mustard, 1 whisked egg and up to 1/2 C flour (enough to hold together.) Mix thoroughly. Spoon into hot, buttered waffle iron. Cook through. Serve with a dip (plain Greek yogurt, 1/2 lemon, juiced, 3-4 finely chopped baby bells and salt and pepper to taste.) Cheers!