Yield: 12 servings
|2 tablespoons||Unsalted butter|
|2 \N||Cloves Garlic; minced|
|1 large||Onion; finely chopped|
|4 cups||Sliced white mushrooms|
|4 \N||Cremini mushrooms; sliced|
|2 cups||Pearl barley|
|1 cup||Soft winter wheatberries|
|1 cup||Wild rice; rinsed|
|6 cups||Heated chicken stock; preferably homemade|
|¼ cup||Chopped fresh herbs|
|\N \N||(such as flat-leaf parsley; thyme,|
|\N \N||Oregano; chives)|
|\N \N||Salt and freshly ground pepper|
|3 tablespoons||Marsala wine|
|\N \N||=== FOR REHEATING ===|
|1 teaspoon||Unsalted butter|
In a large ovenproof pot with a tight-fitting lid, melt butter over low heat. Add oil, garlic, and onion. Cook until softened and translucent, 5 to 10 minutes. Raise heat to medium-high, and add mushrooms. Cook until soft, about 5 minutes. Heat oven to 350 degrees. Add grains, and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes.
Stir in stock, and bring to a boil. Cover pot, and put in oven. Bake for 30 to 40 minutes (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Drizzle with Marsala wine. Season with salt and pepper, and serve immediately. To reheat: Place the pilaf mixture in a buttered, ovenproof casserole. Do not fold in the herbs or add Marsala. Cover, and refrigerate until ready to serve. When ready to serve, bring the pilaf to room temperature, about 20 minutes. Heat the oven to 350 degrees. Drizzle with Marsala. Cut a piece of parchment paper to fit the top of the casserole, and butter it. Place the parchment on the pilaf, butter-side down. Place in the oven until heated through, about 30 minutes. Serves 12.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Martha Stewart
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