Baked Vegetables with Wild Rice

Baked Vegetables with Wild Rice

Metric Ingredient Imperial 250 ml wild rice 1 cup 50 ml butter 1/4 cup 500 ml onions, chopped 2 cup 250 ml pearl barley 1 cup 2 L carrots, potatoes, parsnips, squash, etc. cut in chunks 8 cup 5 ml salt 1 tsp 1 ml pepper 1/4 tsp 750 ml chicken broth 3 cup 250 ml apple cider 1 cup

Rinse wild rice in a strainer under cold running water. Place in saucepan; add 4 cups (1 L) water. Cover and bring to a boil. Reduce heat and boil gently for 10 minutes. Drain and set aside. In a large skillet; melt butter over medium heat. Add onions and cook until softened. Stir in barley and rice. Transfer mixture to a baking dish. Spread vegetables on top. Sprinkle with salt and pepper. Pour in chicken broth and cider. Cover with lid or foil. Bake in preheated 375 F (190 C) oven for 60 to 75 minutes; until barley and rice are tender. NOTE: Use any vegetable combination totalling 8 cups (2 L). Serves 8

Update Account or Unsubscribe, click here                 Print Version, click here and choose "Print Page" You can edit your subscription anytime - stop your recipe email while you are on vacation, or change how often you receive them. You have received this as you subscribed to the free recipe email service from Peak of the Market. Should you not wish to receive recipe emails any longer, please unsubscribe at www.PeakMarket.com.