Contributed by (Recipe adapted from “Homemakers” at www.homemakers.com)

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Ingredients

2 C each Sweet potato, Squash, Parsnips and Celeriac/celery root, peeled and cut into large, bite-size chunks
1 C Wild rice
1/4 C Butter
2 C chopped Onions
1 C Pearl barley
1 tsp Salt
1/4 tsp Pepper
3 C Vegetable broth
1 C Apple cider
1 lb Mushrooms, halved or quartered if large (optional)

Instructions

Rinse wild rice in a strainer under cold running water. Place in a saucepan, add 4 cups (1 L) water, cover and bring to a boil. Reduce heat and boil gently for 10 minutes. Drain and reserve. Preheat oven to 375°F. Melt butter over medium heat in a large skillet. Add onions and cook until softened. Stir in barley and wild rice. Transfer mixture to a 16-cup (4 L) baking dish or roasting pan. Spread vegetables and mushrooms (if using) over grains. Sprinkle with salt and pepper. Pour in broth and cider. Cover with lid or foil. Bake in preheated oven for 60 to 75 minutes or until barley and rice are tender (the rice should be slightly chewy). Makes 8 to 12 servings.

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