Barley, Brown Rice, And Lentil Casserole

• 2 Tablespoons Olive Oil
• 1 Large Onion chopped
• 4 Cloves Garlic minced
• 1 4oz can green chilies
• 1/4 cup shredded basil leaves
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dry)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dry)
• 1 cup pearl barley
• 1/2 cup long grain brown rice
• 1 cup lentils
• 3 1/2 cups chicken or vegetable broth or water
• 1/2 cup white wine
• salt and pepper to taste
• 4 oz feta cheese (I usually double the amount of cheese)

1. 1) Preheat the oven to 350 degrees
2. 2) In a heavy 3 quart casserole, heat the oil over medium heat. Add onion and garlic and saute for 3 min until wilted. Stir in chilies, basil, oregano, and thyme. Add the barley and rice until coated with the oil. Add the lentils, broth, wine, salt, pepper, and half the cheese. Stir well, cover the pot, and bake for 1.5 hours. Stir half way through baking.
3. 3) Uncover pot, sprinkle the top with remaining cheese and bake for another 5-10 minutes.

olive oil, onion, garlic, green chilies, shredded basil, fresh oregano, thyme, pearl barley, long grain brown rice, lentils, chicken, white wine, salt, feta cheese

Taken from www.epicurious.com/recipes/member/views/barley-brown-rice-and-lentil-casserole-1263463 (may not work)