Wild Rice, Barley, and Zuchinni Stuffed Mushrooms

Directions

1. In a strainer rinse rice well under cold water, drain well.
2. Heat 1 tablepoon of the olive oil , saute onion until translucent, addd barley, rice, and garlic. Cook 1 minute.
3. Add the beef broth and merlot, bring to a boil, then reduce heat to a low simmer and cook for 1 hour.
4. Clean mushrooms with a damp paper towel, remove stems, and microwave for 3 minutes to cook a little. Chop stems.
5. Add sweet red pepper, chopped mushroom stems, zuchinni, seasonings, cook and stir 6 minutes.
6. Add the pepper mixture to the rice mixutre.
7. At this point cover and chill or cook immediately, if you wait til it chills, it does stick together better t hough.
8. Pre heat oven to 350°
9. Stuff mushrooms with rice mixture
10. top each mushroom with crumbled blue cheese
11. Bake uncovered for 15 minutes, serve hot.