WILD RICE VEGETABLE BAKE

 ~ Simply in Season: Recipes That Celebrate Fresh, Local Foods in the Spirit of More-With-Less, written by Mary Beth Lind and Cathleen Hockman-Wert

1 c. wild rice, rinsed and drained
2 c. chopped onion
1 c. pearl barley
2 c. sweet potatoes, peeled and cut in 1-inch pieces
2 c. winter squash, peeled and cut in 1-inch pieces
2 c. parsnips, peeled and cut in 1-inch pieces
1 lb. mushrooms, sliced (optional)
salt and pepper, to taste
1 c. apple cider or juice
3. c. chicken or vegetable broth

Preheat oven to 375 degrees. 

Boil rice gently in four cups of water for 10 minutes; drain. Saute onion in oil or butter. Mix rice, onion, and barley in 9x13-inch pan. 

Spread sweet potatoes, winter squash, parsnips, and mushrooms over rice and barley mixture. Sprinkle with salt and pepper. Pour juice and broth over top. Cover tightly with foil and bake for one hour. 

Notes: I use butternut as the winter squash and include mushrooms. There's still quite a bit of liquid in the pan when we pull it out of the oven, but it doesn't take long for the grains to absorb it.