Mixed Grain Mushroom Casserole

Three grains, one pot. Wild rice, pearl barley, and brown rice cook together in vegetable broth with thyme and oregano, each grain absorbing flavor at its own pace during a long oven bake. The result is a casserole with serious textural range: chewy wild rice, plump barley, and tender brown rice all in one spoonful.

The mushrooms get their own quick, hot sear in butter before joining the casserole. Cooking them separately and fast keeps them meaty and concentrated rather than soggy. They should just absorb the butter in about a minute before you pull them off the heat.

A tight seal on the casserole is critical. The grains need all that broth steam trapped inside to cook evenly over the full hour. If your lid doesn’t fit snugly, layer aluminum foil between the pot and the cover.

This works beautifully as a vegetarian main or a hearty side alongside roasted chicken or grilled pork.

Pro Tips

• Sauté the grains with the onions for a minute before adding broth. Toasting them brings out a nutty depth you won’t get otherwise.
• Slice mushrooms thick so they hold their shape through the bake. Thin slices will disappear.
• Don’t lift the lid during baking. Every peek releases steam and extends cooking time.
• The casserole will look slightly brothy when it comes out but will absorb the remaining liquid as it rests for 10 minutes.

Variations

• Swap in farro or wheat berries for any of the three grains to change up the chew.
• Add dried porcini: Soak ½ oz dried porcini, chop them, and add both the mushrooms and their soaking liquid (strained) for a deeper, earthier flavor.
• Make it vegan: Use oil instead of butter for the mushroom sear.