Barley, Brown Rice, And Lentil Casserole Recipe

• 2 Tbsp. olive or possibly canola oil
• 1 lrg onion, finely minced
• 4 x garlic cloves, finely chopped
• 1/2 c. minced New Mexican green chilies (1 4-oz can)
• 1/4 c. shredded basil leaves
• 1 Tbsp. fresh minced oregano Or possibly 1 tsp. dry oregano
• 1 Tbsp. fresh thyme leaves Or possibly 1 tsp. dry thyme
• 1 c. pearl barley
• 1/2 c. long-grain brown rice
• 1 c. French lentils* or possibly brown lentils picked over to remove debris and rinsed
• 3 1/2 c. vegetable broth or possibly water
• 1/2 c. white wine
• 1 tsp salt or possibly more, to taste Freshly grnd black pepper, to taste
• 4 ounce shredded Monterey Jack Or possibly crumbled feta cheese

1. 4 Main-course servings
2. Here's an easy one-dish, one-pot casserole which practically makes itself.
3. Rich in complex carbohydrates and fiber, this is the kind of meal which helps keep us healthy.
4. 1.
5. Preheat the oven to 350 F.
6. 2.
7. In a heavy 3-qt casserole, heat the oil over medium heat.
8. Add in onion and garlic and saute/fry for about 3 min, stirring frequently, till the onion has wilted.
9. Stir in the chilies, basil, oregano, and thyme.
10. Add in the barley and rice, stirring till each grain is coated with oil.
11. Add in the lentils, broth, wine, salt, pepper, and half the cheese.
12. Stir well, cover the pot, and bake for 1 1/2 hrs.
13. Stir the pot halfway through the baking.
14. 3.
15. Uncover the pot, sprinkle the top with remaining cheese, and bake for another 5 - 10 min, till the cheese melts and bubbles.

olive, onion, garlic, new mexican, basil, oregano, thyme, pearl barley, longgrain brown rice, french lentils, vegetable broth, white wine, salt, feta cheese

Taken from cookeatshare.com/recipes/barley-brown-rice-and-lentil-casserole-78979 (may not work)