Grains Galore

May 19, 2011


Author Notes: Aren't whole grains wonderful? They are a cheap, delicious pantry staple and so versatile. This is a homey casserole and you can use whatever grains you have on hand, just keep the water to grain ratio the same when cooking. I would recommend using the wheat berries, though, for their distinct chewy texture. The grains can be prepared a day ahead and then just toss in the remaining ingredients for a quick meal.BlueKaleRoad

Serves: 8

Ingredients

  • 1/2 cup whole wheat berries
  • 1/2 cup farro
  • 1 cup short grain brown rice
  • 4 cups water
  • 4 cups fresh mushrooms, sliced
  • 1 bunch green onions, thinly sliced
  • 1 cup black olives, sliced
  • 2 cups sharp cheddar cheese, grated
  • salt and pepper to taste
In This Recipe

Directions

  1. Bring the grains and water to a boil in a 4 quart saucepan. Reduce heat, give a stir, cover and simmer until soft and water is absorbed, about 1/2 hour. If a little water is still left you can remove from heat and keep covered and the water will be absorbed. Can be prepared a day ahead. Refrigerate until ready to use.
  2. Preheat oven to 350 degrees. Combine all the remaining ingredients with the grains in a buttered casserole or large pie dish (reserve some green onions to garnish after baking). Bake for 30 minutes. Sprinkle on the reserved green onions and serve.

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Reviews (4) Questions (0)

4 Reviews

healthierkitchen May 19, 2011
This sounds right up my alley! Do you soak the wheatberries first?
 
Author Comment
BlueKaleRoad May 20, 2011
No need to soak the wheatberries first, but they do take time to soften. I hope you get a chance to try it. :)
 
boulangere May 19, 2011
Looks positively luscious! And how on earth did you get that sweet chicken to pose for your lovely still life?
 
Author Comment
BlueKaleRoad May 20, 2011
Thank you, boulangere! Bess was curious about the pumpkins so jumped onto the table to peck them. I started snapping lots of photos and it was just luck to get this one. She is a such a sweet hen!